Saturday, June 18, 2011

Crockpot Pork Roast Dinner

We had company this weekend and I had planned to make one of my favorite oven pork roasts. However, the weather was too hot to use the oven, so I did a slow cooker recipe instead. While HubbyGrouch and LittleGrouch took our guest to the Bridge of Flowers in Shelburne Falls and to Mount Sugarloaf, MissChubbyCheeks and I were on kitchen and house cleaning duty. I found this recipe at www.about.com. It turned out ok, although not as good as the intended oven roast would have been. Also, because of the last minute change of recipe, I got the slow cooker started too late. I tried 5 hours on the high setting, but that wasn't enough. The potatoes and carrots were still too hard. So I just put everything in a regular pot and cooked it on the stove-top for 20 minutes to finish the dish.


Ingredients:
1 pound baby white potatoes, halved or quartered
1 pound carrots, cut into 1 inch pieces
1 onion, chopped
4 garlic cloves, minced
3 pounds boneless pork loin roast, trimmed of fat
4-6 tbsp Dijon mustard
1 tsp dried tarragon
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups beef broth
cornstarch

Place potatoes and carrots around bottom edge of a 4-6 quart slow cooker. Place onion and garlic in bottom of slow cooker. Combine mustard, herbs, salt, and pepper. Spread over pork roast. Place roast on top of onion and pour broth over all. Cover slow cooker and cook on low for 8-9 hours until pork is 150F and vegetables are tender. Remove pork and vegetables to serving platter. Cover and let stand 15 minutes. To thicken pan juices, mix 1 1/2 tbsp cornstarch with 3 tbsp water. Add to slow cooker and cook on high for 10-15 minutes until thickened.

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