Home-Style Pork Pot Roast

Home-Style Pork Pot Roast

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From: Diabetic Living Magazine

This slow-cooker pot roast recipe sure is sure to be a favorite. It's quick to prepare and leaves the house smelling delicious all day.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (2-2½ pound) boneless pork shoulder roast
  • 1 tablespoon cooking oil
  • 3 tablespoons Dijon mustard
  • 1 teaspoon dried thyme, crushed
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon ground pepper
  • 12 ounces round red potatoes, cut into 1-inch pieces
  • 3 medium parsnips, cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • ¾ cup canned seasoned chicken broth with roasted garlic
  • 3 tablespoons quick-cooking tapioca

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. If necessary, cut the meat to fit into a 3½- to 4-quart slow cooker (see Tip). Brown the meat on all sides in hot oil in a large skillet. Brush the meat with mustard. Sprinkle with thyme, rosemary, and pepper.
  2. Place potatoes, parsnips, carrots, and onion in the slow cooker. Pour broth over the vegetables. Sprinkle with tapioca. Place the meat on top of the vegetables.
  3. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
  4. Transfer the meat and vegetables to a serving platter. Strain the cooking juices; skim fat from the juices. Drizzle some of the cooking juices over the meat. Serve the meat with the remaining juices.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • Equipment: 3½- to 4-quart slow cooker

Nutrition information

  • Serving size: 1 serving
  • Per serving: 364 calories; 11 g fat(3 g sat); 5 g fiber; 29 g carbohydrates; 33 g protein; 59 mcg folate; 98 mg cholesterol; 6 g sugars; 5,131 IU vitamin A; 24 mg vitamin C; 50 mg calcium; 3 mg iron; 453 mg sodium; 1,078 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1½ starch, 1 fat, ½ vegetable

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