Crockpot pork roast with mixed vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sweet potatoes; cubed |
| 2 | mediums | Red potatoes; cubed |
| 2 | mediums | Russet potatoes; cubed |
| 2 | Stalks celery; diced | |
| 6 | mediums | Carrots; sliced |
| 4 | Cloves garlic; minced | |
| 14½ | ounce | Vegetable broth; canned |
| 1½ | cup | Garlic flavored wine OR any white wine |
| 2 | Envelopes dry soup mix; onion and mushroom flavor | |
| 3 | pounds | Pork shoulder roast |
| Salt and pepper; to taste | ||
| ½ | cup | Flour; optional |
Directions
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crockpot. Sprinkle with half of the minced garlic. Combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste. Place the roast in the crockpot. Using one soup mix envelope, rub it into the roast. Turn roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the rest of the potatoes, celery and carrots on top and around the roast. Sprinkle with the rest of the garlic. Pour the remaining broth mixture overtop. Salt and pepper to taste. Cover and cook on low for 9 to10 hours. If desired, using a slotted spoon, remove roast and vegetables to a platter and keep warm. Using about ½ cup of the juices from the crockpot, mix with the flour. Pour the rest of the juices into a saucepan. Bring juices to a boil and whisk in the flour. Cook, stirring constantly, until gravy is thickened. Slice roast and pour gravy over roast and vegetables. Serve extra gravy on the side. Makes 4 to 6 servings. Recipe from Lynn Thomas dcqp82a@....
Recipe by: Lynn Thomas
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Nov 26, 1997