It’s getting warmer in my neck of the woods, which means that I’m consciously using my oven less and my crock pot more. I’ve talked about how much I love my slow cooker in the past, and we figured a theme week of crock pot meals would be a good follow-up to our theme week on surviving the dinner prep hour! This meal is super easy, and my kids all gobble it up.
Crock Pot Pork Roast
2-3 pound pork roast (loin, shoulder, or tenderloin)
1 lb baby carrots
3-4 potatoes (red skinned are my favorites)
olive oil, salt, pepper, garlic powder or your favorite seasonings
After breakfast, cut potatoes into wedges. Turn crock pot on low, drizzle bottom with olive oil, and add potatoes and baby carrots. Drizzle with olive oil again.
About three hours out from dinner, add pork roast on top of potatoes and carrots. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Stick your probe into the pork (because you do have a slow cooker with a temperature probe, right?) and cook on low until the middle of the pork reads 160 degrees. My slow cooker automatically switches to the warm setting when it reaches the desired temperature, and I’ll just let it keep things warm until we’ve gotten the table set and are ready to eat!
I learned from reading America’s Test Kitchen’s Slow Cooker Revolution that chicken and pork should always be cooked on the low setting if you want to avoid that tough, overdone crock pot meat that we all force ourselves to eat. If you don’t have a slow cooker with a probe, it will probably take about 3 hours, but remember that whenever you open the lid to check, you’ll need to add another 20 minutes of cook time to compensate for the heat you just lost.
Stay tuned tomorrow for a chance to win a prize and help out for next month’s theme week!
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