"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heavenly Harvest Park Roast Recipe

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This recipe for Heavenly Harvest Park Roast, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Egner Denu
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup pomegranate juice
1/4 cup sugar
1 Tbls salt
1 Tbls garlic salt
1 Tbls steak seasoning
1 tsp black pepper
1 pork roast, any type (4 - 5 lbs)
2 pears, cored, peeled and sliced thick
1/2 orange with peel, sliced thick

Directions:
Directions:
1. Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 quart Crock-Pot slow cooker.

2. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast to cover with juice mixture.

3. Top roast with pear and orange slices. Cover; cook on HIGH 6 - 8 hours or until tender. Serve with juice and fruit slices. Makes 6 - 8 servings.

Personal Notes:
Personal Notes:
If you have a smaller Crock Pot, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

 

 

 

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