Well, if you haven't guessed it by now.....we don't eat red meat. I really miss the idea of cooking a roast in my crock pot all day. Luckily, pork roast is a delicious alternative and it makes the BEST Chile Verde in the world :) Here's the recipe for the easiest ever Chile Verde if you've missed it.
OK, now here's the recipe below for how we make Pork Roast.
Pork Roast with Vegetables
3-4 pound Boneless Pork Roast
6 medium potatoes, peeled and diced
1 bag baby carrots, cut in bite size pieces
1 onion, sliced in rings
1 package Lipton Onion Soup Mix
1 cup water
Place pork roast in skillet. Season with season salt, salt and pepper. Brown on both sides and place in crock pot.
Meanwhile, cut up your veggies and add potatoes, carrots and onions on sides and on top of pork roast.
Sprinkle roast with Lipton soup mix and then pour 1 cup water over top.
Place lid on crock pot and cook on low for 10 hours or until roast is done and falls apart. I like buying the pork roasts that have the little pop up timer inside. If you don't have a pop up timer, check roast with meat thermometer.
When roast is finished cooking, place on plate and let stand for 15 minutes before slicing
Meanwhile, strain juice from crock pot and add your veggies to a serving bowl.
Add juice to sauce pan and in a separate small bowl, combine a few TB of cornstarch and a splash of water, just enough to combine mixture. Make sure mixture is not lumpy.
Gradually stir in cornstarch and bring to a boil, stirring constantly. Reduce heat and stir on low heat until gravy is thickened.
Don't forget to save half of your pork roast for Chile Verde!! It's our favorite part about making a pork roast :)