This roast was was tender, juicy, and bursting with savory flavor.
You can use the same ingredients with a beef roast, or even with a whole chicken.

 It was great for our Sunday evening dinner- it happily cooked itself while we were at church. I used a 6-quart slow cooker. This made enough for all 8 of us, plus some leftovers to pack in lunches.

So... I've listed the ingredients I used- but I rarely make this kind of food exactly the same way twice.  Use whatever vegetables you have- potatoes would be really good, but we had mashed potatoes on the side  this time.  With this roast, the mushrooms add to the savory flavor, and the small bit of tomato adds a boost- but you can leave them out anyway if you like.  Adding a tablespoon or two of tomato paste or tomato powder would have the same result. And if you leave out the mushrooms, consider adding a couple splashes of soy sauce or Worchestershire sauce to keep that meaty flavor high.  

Rosemary Pork Roast with Vegetables
2 onions, quartered
3 lb. pork roast
4 tsp. salt, divided
6" sprig fresh rosemary OR 1 1/2- 2 Tbsp. dried rosemary
1/4 c. minced garlic chives OR use 2-4 minced garlic cloves
2 lbs. carrots
1 lb. mushrooms, quartered
1 tomato, cut in 8 wedges

Add the carrots, mushrooms, and tomato and sprinkle them with the remaining 2 tsp. salt. Put the onions in the bottom of a slow cooker, then add the roast (mine was frozen SOLID).  Top the roast with garlic chives, rosemary, and 2 tsp. salt.  Add the carrots, mushrooms, and tomato and sprinkle them with the remaining 2 tsp. salt.  Put the lid on, then cook on high 6 hours or until everything is tender.  If your roast wasn't frozen, it may only need 4-5 hours on high, or 6-8 on low.

Use the juices to make gravy, or just ladle them over the meat and vegetable as they're served.


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