Slow Cooker Savory Pork Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lb Pork Tenderloin, Regular or American style
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3-4 pound Picnic Pork Shoulder, Boneless
Seasoned Meat Tenderizer
1 cup flour seasoned with 1 tbsp salt & 1 tsp pepper
1 14.5 oz can Diced Tomatoes with Garlic
1/8 cup Olive Oil
1/4 cup Cooking Sherry
1 7oz package McCormick Slow Cooker Pot Roast Sauce
1 1/2 cups Chicken Broth
1 Medium Onion, chopped
3 Carrots, peeled and chopped
2 cloves Garlic, diced
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Directions: |
Directions:Set Slow Cooker (Crock Pot) to LOW
Generously dust pork on all sides with seasoned meat tenderizer
In a shallow bowl, place the seasoned flour; Dredge the pork on all sides in the flour to coat, gently shake off excess
In a large skillet, heat the Olive Oil over medium-high heat. Brown the pork on both sides until just paper-bag brown (about 3 minutes per side). Place pork in the slow-cooker.
In the same skillet, add a little more olive oil and add carrots. Saute until they are just soft (about 6 minutes), then add onions. Continue to saute over medium high heat until onions are just soft, then add garlic and saute for 2 minutes more.
Add cooking sherry and stir to cook for about 2 minutes.
Add canned tomatoes, McCormick sauce and Chicken Broth. Bring to a boil. Turn off the heat and pour everything over the pork roast in the slow cooker.
Cover and Cook 1.5 - 2 hours on low until meat thermometer inserted into thickest part of roast reads 155 degrees.
Serve with Mashed Potatoes or white rice |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 - 3 Hours total |
Personal
Notes: |
Personal
Notes: When using a Slow Cooker or a Crock Pot, don't lift the cover to "check" on your dish all the time, as you will let all of the heat out and this will extend your cooking time. Its very hard to over-cook something in a slow cooker, so don't check the meat temp until the 1.5 hours have passed. Once the internal temp of the meat reaches 155 degrees, take the meat out and place on a platter to rest for 5 minutes before cutting. You should do this with all roasted meats to give the juices time to settle back into the meat. And...Don't forget to unplug the slow cooker to turn it off!
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