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Pork Roast Crockpot Dinner Recipe

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This recipe for Pork Roast Crockpot Dinner is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. small red potatoes, cut in half
16 oz. pkg. baby cut carrots
3 lb. boneless pork loin roast, trimmed of fat
1/4 cup Dijon mustard
1/2 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
1/2 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 onion, chopped
2 cloves garlic, minced
1-1/2 cups beef broth
Directions:
Directions:
Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and sprinkle with chopped onion and garlic. Pour beef broth over all. Cover crockpot and cook on Low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.

You can use any kind of mustard in this recipe. To thicken the juices remove the roast and vegetables to serving plate and keep warm. Pour the juice into a saucepan and add 2 tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil, or add cornstarch and water to crockpot, turn to High until thickened.
Personal Notes:
Personal Notes:
Cook Time: 9 hours

 

 

 

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