This recipe isn’t mine, but it’s the best dang pork roast recipe ever, and I need to share it with you. It’s a slow-cooker full meal, is super fragrant cooking all day, and it looks pretty darn impressive– enough to serve to company and guests! Without further ado:
from Today’s Creative CrockPot Cookbook
(and given to me originally as a meal train meal from a wonderful friend, Katie)
3 medium Yukon gold potatoes, quartered
3 medium carrots, cut into 1 inch pieces
1 medium yellow onion, cut into eighths
1/4 cup whole grain mustard
2 cloves garlic, minced
2 tsp dried rosemary
1/2 tsp dried tarragon
1 tsp salt
1 tsp ground pepper
2 1/2 lbs pork roast, trimmed of fat
Place potatoes, carrots and onion in the bottom of the slow cooker. Combine mustard, garlic, rosemary, tarragon, salt and pepper. Pat the pork roast dry and coat with mustard mixture. Place roast on top of vegetables. Cover and cook on low 6-8 hours or high 3-4 hours.
A few tips
Instead of immediately trimming of fat, placing the roast fat-side-up will add flavor to the rest of the roast while the fat drips over the meat.
I love using slow-cooker liners to make cleanup a bit easier.
I usually julienne the onion and use a bit less, and then add a bit more potatoes– just because of my family’s specific tastes.
This serves great with a side of warm bread.