When my husband and I first got married, he was a vegetarian. After a year or so, he slowly began moving back towards the world of meat. Eventually, he was eating everything but red meat. (Now he even eats red meat again.) I really wanted to make a beef pot roast, but that was out; I couldn’t eat all that by myself. So I tried a pork roast instead. It turned out great.
- Pork Roast
- Potatoes (2 large red, roughly cut)
- Carrots (3 – 4 sliced)
- Celery (3 stalks sliced)
- Onion, diced
- Vegetable Broth – 1½ – 2 cups
- *Red wine for flavor, if desired.
- Poultry Seasoning
Put pork roast into slow cooker/crock pot. Add vegetables. Add seasoning. (For once I don’t have exact quantities! Just eyeball each one with the amount you want.) Add veggie broth to cover vegetables. If using red wine, add it with the veggie broth.
Note that you can vary the amounts of vegetables if you want more of something, just make sure that they are covered in the broth for cooking.
Cover and cook in the slow cooker, I do high for 2 hours, then low for 7 – 8 hours.
After it’s cooked, you can use the juices/broth from the crockpot to make a gravy. Heat the broth you have left in a skillet with a cold water/flour ratio until bubbly & thick. The ratio is: for 1½ cups of broth, add ½ cup cold water mixed with ¼ cup flour. You can adjust this depending on how much broth you get out of your slow cooker.
My Grandma used to make gravy using cream; I will have to try that sometime instead of the water.