Roasted Pepper Crock Pot Pork Roast Recipes

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

Steps:

• Mix the cumin, oregano, salt, pepper and oil to make a liquid-y paste and rub on one side of the pork roast. let him hang out for a little while.
• Turn on the broiler and put a stick (aka, not non stick) pan on the element and start heating it up so it gets pretty hot.
• Put the poblano and bell peppers under the broiler, turning occasionally to roast.
• While the peppers are roasting, dice the onion, garlic and sweet potato. the sweet potato should be in pretty big chunks so that it holds up during cooking.
• When the peppers are done roasting, let them cool a little while you brown the roast. put the olive oil in the hot pan and follow up with the roast, unseasoned side down. let that get very nice and caramelized then flip to caramelize the seasoned side (the spices will burn, that's why you should do the unseasoned side first, it cools the pan a little, also, be aware that the seasoned side takes a lot less time).
• Deglaze the pan with a little water and pour the resulting broth into the crock pot.
• Peel the peppers (the skin should just come right off) and cut into big squares (about an inch or so -- well, however you want I guess, just cut them up).
• Throw everything in the crock pot, and cook for about 7 hours on low.
• Bon appetit!

Steps:

• Sprinkle strips of sirloin with garlic powder to taste.
• Heat vegetable oil in a large skillet over medium heat, brown beef strips.
• Transfer beef to crock pot.
• Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved.
• Pour into the crock pot with meat.
• Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on low for 6 to 8 hours.
• ** If you would like to thicken the sauce for gravy, mix 1 TBS cornstarch with some water and stir into crock pot 1/2 hour before complete cooking time.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Steps:

• Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
• Transfer the chuck steak to a large crock pot.
• Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
• Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
• Stir well and cook on high for two hours.
• After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
• Serve over rice or buttered egg noodles.