This pork roast is 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:
Sunday Pork Roast
Ingredients
- 4-5 Yukon gold potatoes, quartered
- 3 carrots, halved and cut into 1 inch pieces
- 1/2 yellow onion, julienned
- 1/4 cup stone-ground or whole 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
Directions
- Place potatoes, carrots, and onion in the bottom of the slow cooker
- Add mustard, garlic, rosemary, tarragon, salt, and pepper in a bowl and stir
- Pat the pork roast dry with a paper towel. Then coat with the mustard mixture using a small spatula or butter knife
- Place roast on top of vegetables
- Cover and cook on low 6-8 hours or on 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 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.
I love using slow-cooker liners to make cleanup a bit easier.
Enjoy!
My Cavatini Supreme recipe is also a fan-favorite that is great for serving large crowds- check it out!
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