Slow Cooker Pork Roast

I recently became very close to my slow cooker.  We have officially bonded.  It was an arranged relationship, but we made it work.

 

This is one of those "throw together" recipes that would work for almost anyone that eats pork.  It was juicy and flavorful.  And easy.

 

 

Slow Cooker Pork Roast

 

2 teaspoons dried (or fresh, I'm not biased) rosemary

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

1 boneless whole pork loin roast (mine was about 4 pounds)

3 medium to large potatoes, cut into chunks

3 medium to large sweet potatoes, peeled and cut into chunks

2 large sweet onions, cut into eighths

1/2 cup chicken broth (I used Better that bouillon)

 

Combine the rosemary, oregano, paprika, salt and pepper. 

 

Rub the spices over pork.

Cover and refrigerate for 8 hours or overnight.

 

Place potatoes and onions in a 5 quart slow cooker.  Top with pork. 

Pour broth over meat.  Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

 

Let meat stand 10-15 minutes before slicing.

 

While you are waiting, you might as well make some gravy.

 

Remove the veggies to a bowl and cover to keep warm.

 

In a medium saucepan, melt 1/4 cup (1/2 stick) of butter.  To the butter, add 1/4 cup of flour.  Stir.  Strain the liquid from the slow cooker into the saucepan, stirring all the while.  Cook until thickened.  Taste the gravy and salt to taste or add another 1/2 teaspoon of Better that bouillon.  Add about 1 cup of milk and heat through.