Sunday, January 17, 2010

Pork POT Roast

This is a delicious way to cook a Pork Roast.
The Pork cooks in a slow cooker and when finished the meat is so flavorful, moist, and tender.
I am always on the look out for a new way to cook Roasts. I found this recipe on Cooks Country and adapted it a bit.
This will make a perfect Sunday Lunch or Dinner!

Pork POT Roast
adapted from Cook's Country
serves 6

2 (2 1/2- to 3-pound) boneless pork roast , netting or baking twine removed

Salt and pepper
2 tablespoons vegetable oil
2 onions , chopped
6 garlic cloves , minced
1 tablespoon tomato paste
1/2 cup white wine
3 tablespoons Minute Tapioca
1 28-ounce can diced tomatoes , drained
2 teaspoons minced fresh thyme leaves
1 pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
red potatoes , peeled, halved lengthwise, and cut into 2-inch pieces

1. Pat roast dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker /crockpot.

2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.

3. Toss carrots, red potatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).

4. Transfer roast to cutting board, tent with foil, and let rest 10 minutes. Cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Season sauce with salt and pepper. Serve, ENJOY!!

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