Most times when I hear of a roast recipe it always includes root vegetable and such. Not that I mind this, but I really am more of a meat & gravy fan than anything else. This recipe is one of our family favorites. It taste great with mashed potatoes, rice...even over noodles. The best thing is you can substitute the pork roast for beef and the bouillon can be changed as well if desired.
Crockpot Pork Roast
3-4 lb. pork roast (or beef roast)
1 Tblsp. garlic powder
salt & red pepper to taste
1/2 a medium onion, rough chopped
1 can cream of mushroom soup
1 envelope pork bouillon seasoning
1 envelope vegetable bouillon seasoning
water or pork broth (or beef broth)
cornstarch (optional)
In a 4 to 6 quart crockpot place roast. Sprinkle with dry seasonings.
Add in onions and soup.
Pour in enough water and/or broth to cover meat and fill until almost full.
Cover and cook on High for about 8 hours or until meat is completely cooked. For a thicker gravy, you can transfer gravy to a sauce pot and cook over the stove using cornstarch.
Click HERE for printable recipe
3 comments:
MMMMMM... I can smell that delicious roast!
I made this and it was very delish (which everything I have tried via your blog has been!). My husband LOVED it. This was my first time cooking a roast, yay. I was wondering if you knew how to cook this with the potatoes and carrots???
Amanda ~
Are you referring to cooking it in the crockpot or in the oven with the veggies? I have done both. It depends on your taste but if doing it in the oven I add to my roasting pan the roast, the diced/chopped veggies (carrots, potatoes, onion, celery) and seasonings of choice. Then add in a little bit of water (1/2 c. or so) Cook it at 350* for about 45 minutes to an hour or so or until done.
I done in the crockpot, it's pretty much the same way. I add my veggies to the bottom and then my meat. Season, add liquid and let it cook all day.
I hope this is what you were looking for.
~Mrs. M
Post a Comment