Slow Cooker Pork Roast W Roasted Root Vegetables Recipes

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Steps:

• 1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
• 2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
• 3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
• 4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
• 5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
• Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

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:

• 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:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.

Steps:

• In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.