Just because I work from home doesn’t mean I don’t get busy. Whenever I foresee myself being too busy the whole day to cook, I rely on my slow cooker for a scrumptious dinner. This way I don’t have to monitor the meat while it’s cooking the whole day. As an added bonus, the house smells like Thanksgiving. Who doesn’t love that smell right?
So for dinner, here is a recipe for a Slow Cooker Pot Roast.
- 1 (5-6 lbs) boneless pork loin roast
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 clove garlic, slivered
- 2 medium onions, sliced
- 2 bay leaves
- 1 whole clove
- 1/2 cup water or chicken stock
- 1 tbsp soy sauce
- Rub pork roast with salt and pepper.
- Make tiny slits in meat and insert slivers of garlic.
- Put 1 sliced onion in bottom of stoneware.
- Add pot roast, remaining onion, and other ingredients.
- Cook and cover on Low 10-12 hours (5-6 hours if cooking on High).
- For additional browning, broil pork loin before slow cooker. Place roast in broiler pan, then broil for 15-20 minutes or until lightly browned. Drain. Place in stoneware and continue as recipe directs. Or you can just brown all sides of mean in frying pan for a couple of minutes.
- To make the sauce (Optional)
- When done transferring pork roast to a serving plate, get leftover sauce from crock pot.
- Mince some cremini mushrooms.
- In a small sauce pan, combine sauce and mushrooms over low heat.
- Dissolve 1 tbsp of cornstarch with 2 tbsp water (or more if necessary).
- Slowly add dissolved cornstarch into sauce. Continue stirring until sauce thickens.
- Once sauce thickens, continue stirring for a few seconds. Turn off the stove, and serve the sauce beside the pork roast.
If anyone has any other recipe variation of a slow cooked pork roast, don’t hesitate to share!