Ingredients: |
Ingredients: 1 2 1/2-3 lb Pork Loin Roast - not the tenderloin 10-12 Baby Red Potatoes whole, unpeeled Baby Carrots, whole, unpeeled 1 Onion, sliced 1 1/4 cp chicken broth 3 Tbls flour Montreal Steak seasoning Salt and Pepper
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Directions: |
Directions:Get this going in the crock pot just before you go to bed and you'll have the most delicious, tender, juicy roast you ever had the next evening come dinner time.
Put the potatoes in the bottom of the Crock Pot. How many depends on how big the potatoes are. I get the little ones that are maybe 1 - 1 1/2 inches diameter. Put a handful or two of baby carrots over the potatoes. Add the chicken broth and sprinkle in a little pepper. Place half your onion slices over the potatoes and carrots so the roast will sit on the onion.
Sprinkle the meat side of the roast with some salt, pepper and Montreal Steak seasoning. Now place the roast with the seasoned meaty side down. Now the fatty side should be on top and you need to season it as well. Place the rest of your onion slices on top and the sides of the roast.
Put the lid on and cook on low till dinner time the next evening, roughly 18-20 hours. Remove the roast and place it on a plate to rest. Use a slotted spoon to scoop out the potatoes, carrots and onion into a bowl. Whisk the flour into the broth in the Crock Pot and turn it to High. Stir frequently as it thickens to a gravy, about 15 min or so. Slice the roast and serve. |