Tuesday, September 22, 2009

Crockpot Pork Roast

The first "official" day of Autumn is here and with it came rainy weather. Now I am not complaining about the rain as we are still way behind in rain from the summer drought, so this is a good thing. The temperature has fallen some as well which helps to welcome in the new season. So, with that in mind I thought it would be appropriate to pull out the crock pot and make a good old fashioned fall food...Roast. For some this may not be a fall time meal but for us it sure is.

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

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