Crock Pot Pork Roast

Sunday dinner in my house means enjoying time with family.  Sometimes it's just dinner with my husband and two kids.  Other times we eat with my siblings and parents or my in-laws.  When it comes to Sunday dinner, I try to make it as easy on myself as possible so I have more time to spend with my family and less time in the kitchen.

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When I was in college, I was introduced to the slow cooker, or crock pot, method of cooking.  Don't ask me how I was unaware of this amazing appliance before then but I was.  After seeing how awesome they were, I asked for one for Christmas so I could use it on days when I was going to be gone at school and work and didn't want to worry about food.  When I was single and in college, my roommates and I often had friends over for Sunday dinner (or any night really) and a crock pot could feed a lot of people.  It was perfect!

Now that I'm in charge of Sunday dinner most weeks, I usually turn to my crock pot.  It's so easy to throw everything in before church and come home to some mouthwatering smells.  One of my most often cooked Sunday dinners is pork roast.  I always try to keep my eye out for when they are on sale and stock up on two or three.  They are cheaper than beef roasts and by using a crock pot, I can maintain the juiciness and add flavor.

So let's get started!

To make a crock pot pork roast, you'll need the following ingredients:

Begin by prepping the veggies.  Wash and cut the potatoes into cubes.  I don't generally peel them but you definitely can if you don't like them on.  If you use baby carrots, then there isn't any prep required but you could also use whole carrots chopped down to size.

Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes.  Microwave on high for a couple of minutes and stir to get the cubes dissolved.  They don't have to be completely dissolved but most of the way is best.  If you want to use beef broth from a can or box, then just measure out 4 cups.  Same thing goes for a beef base.  Just use enough to make 4 cups of broth.

Place the pork roast into the crock pot.  You can put it in frozen or thawed depending on whether or not you remembered to pull it out of the freezer. *wink*  Put the potatoes and carrots into the crock pot.

Pour in the beef broth.

Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.

Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH.  (Although I really recommend cooking it on LOW, especially if it is frozen when you started.)

Crock Pot Pork Roast
serves 4-6

Ingredients:

• 2-3 potatoes
• 3-4 lb pork roast
• 2 c. baby carrots
• 4 beef bouillon cubes
• 4 c. water 
• 2 1/2 Tbsp Worcestershire sauce
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1 1/2 tsp dried rosemary
• 1 tsp dried basil
• 1 tsp black pepper
• 1 tsp salt

Directions:

1. Begin by prepping the veggies.  Wash and cut the potatoes into cubes.  I don't generally peel them but you definitely can if you don't like them on.  If you use baby carrots, then there isn't any prep required but you could also use whole carrots chopped down to size.
2. Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes.  Microwave on high for a couple of minutes and stir to get the cubes dissolved.  They don't have to be completely dissolved but most of the way is best.  If you want to use beef broth from a can or box, then just measure out 4 cups.  Same thing goes for a beef base.  Just use enough to make 4 cups of broth.
3. Place the pork roast into the crock pot.  You can put it in frozen or thawed.  Put the potatoes and carrots into the crock pot.  Pour in the beef broth.
4. Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.
5. Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH.  (Although I really recommend cooking it on LOW, especially if it is frozen when you started.)