Sunday Roast

Contributed by Jen Fugal

Ingredients:

3 to 4 pound rump roast

1 pound bag baby carrots

1 cup chopped onion

8 to 10 red potatoes, quartered

1 envelope dry onion soup mix

1 cup water

Directions:

-Place carrots, onion, and potatoes in bottom of greased slow cooker.

-Place meat on top of vegetables.

-Dissolve soup mix in water and pour over meat.

-Cover and cook on low heat 8 – 10 hours.

-If using a frozen roast, cook on low heat an additional 2-4 hours.

Mom’s Roast and Potatoes

Contributed by Allison Christensen

Ingredients:

Roast

Potatoes

Mini Carrots 

Directions:

-Put a little water in bottom of croc pot.  

-Add roast in then slice potatoes and carrots and line them around the roast. 

-Cook 

Cassidy's Roast

Contributed by Allison Christensen
Roast

Ingredients:
2 Cups Ketchup (about 1 normal bottle)
Pepsis
Roast

Directions:

-Put roast in crock pot add in ketchup.

-Fill the rest with Pepsi. Pepsi should cover the entire roast.

-Cook on High 4 Hours. Turn after 2 Hours

Pulled Pork Sandwiches

Ingredients:

2 1/2 pounds pork roast 
1 bottle (14-ounce) of your favorite barbecue sauce 
1 teaspoon brown sugar 
1 tablespoon fresh lemon juice 
1 medium onion, chopped 
8 hamburger buns or hard rolls

Directions:

-In the crockpot, add the pork roast. 

-Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. 

-Remove the pork roast from the slow cooker. 

-Pull the meat into shredded pieces. 

-Throw away any liquid in the slow cooker. 

-Add the pulled pork with the barbecue sauce, brown sugar, lemon juice and onion. 

-Cook on HIGH in crockpot for 2 hours. 

-Serve the barbecue pork on hamburger buns or hard rolls. 

Notes:

Feeds a crowd! 

Pork Roast with Gravy

From Taste of Home: Simple & Delicious February 2009

Contributed by Lisa Smith

This home-style supper can be made [a day ahead]. Strain and skim the cooking juices, cover and store all in the fridge. Then reheat the pork to 165 degrees and finish the gravy in a pan [the next day].

Ingredients:

1 boneless whole pork loin roast (3 to 4 lbs.) 

1 can (14 1/2 oz.) chicken broth 
1 cup julienned sweet red pepper 
1/2 cup chopped onion 
1/4 cup cider vinegar 
2 Tbsp. Worcestershire sauce 
1 Tbsp. brown sugar 
2 tsp. Italian seasoning 
1 tsp. salt 
1 tsp. pepper 
2 tsp. cornstarch 
2 tsp. cold water

Directions:

1. Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for [4-6] hours or until a meat thermometer reads 160 degrees and meat is tender.

2. Remove pork [and reserve some for another use if desired].

3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Slice pork; serve with [mashed] potatoes and gravy. Yield: 4 servings. 

Sweet Pork

Contributed by Cassie Sturm

Ingredients:

Pork Roast

16 oz Coke

2 cups salsa

1 cup brown sugar  
 

Directions:

-Throw it all in the crock pot and simmer on low for 8-10 hours. 

-Then enjoy with all the other fixings as burritos, enchiladas, or my favorite a sweet pork salad! 

Notes:

This is the recipe they use at Costa Vida for their pulled pork. It is soooo good!