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Slow Cooker or Crockpot Roast Recipes for Both Beef and Pork Roasts
Today's cooks are usually very busy people. They are often parents, work outside the home, chauffer children to various functions, attend sporting events, etc. Yet they want to feed their families good home-cooked meals. One of the easiest way for these busy cooks to prepare delicious family meals, is to use a slow cooker or crockpot. These beef and pork recipes are easy and family perfect. A few minutes of prep, set the cooker, and go on about your day. Walk into your house hours later to the smells of a delicious meal.
APRICOT PORK ROAST
1 (2 1/2 lb) boneless pork loin, trimmed
1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp extra-virgin olive oil*
1 red onion, chopped
1/2 tsp ground ginger
2 to 3 green onions, sliced
1 jar (12-oz) apricot preserves
1 tbsp whole-grain mustard
Sprinkle the roast with the salt and pepper.
Heat the oil in a large nonstick skillet, over medium-high heat, and add the pork. Brown roast, turning frequently to brown all sides; this will take approximately 6 minutes. Transfer the roast to a 5 to 6-quart slow cooker or crockpot.
In the same skillet, cook the red onion and green onion on low heat for a couple of minutes. Sprinkle with the ginger and remove from the heat. Stir the apricot preserves and the mustard into the mixture. Pour mixture over the pork. Cover and cook until pork is fork tender and cooked through, approximately 4 to 5 hours on high or 8 to 10 hours on low.
Transfer pork to cutting board. This makes 8 servings. For less servings, cut off half or whatever needed. Slice the current piece and let the other part cool. When cooled, roast can be wrapped well and frozen for up to two months.
Serve sliced with the cooking sauce.
*If you don't have the olive oil you can use canola oil.
SLOW COOKER POTATO, CARROT, AND ONION POT ROAST
2 tbsp butter
1 tbsp canola oil
1 large onion, cut into wedges
3 lb rump roast
3 carrots peeled and sliced
3 medium russet potatoes, cut into large cubes
2 bay leaves
1/2 tsp salt
1 box dry onion soup mix (both packets)
3 cups boiling water
1 tbsp cornstarch
Melt the butter in the oil in a large skillet. Add the onion wedges and roast. Brown the beef on all sides. Transfer the beef and onion to the slow cooker.
Arrange the potatoes, carrots, and bay leaves around the roast. Sprinkle the salt over all.
In a heatproof bowl, combine the onion soup mix with the boiling water. Stir until smooth. Pour over the meat and vegetables in the slow cooker. Cover cooker and cook on high 3 1/2 to 4 hours.
In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to form a paste. Add 2 cups of the hot liquid from the slow cooker and bring to a boil, stirring until the gravy is thickened. Serve the roast with the vegetables and gravy.
Note: Replace the onion soup mix with onion-mushroom soup mix, if desired.
Enjoy!
About the Author
You can find more slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com Her diabetic-friendly recipes are also at http://diabeticenjoyingfood.blogspot.com
Alex Skinner- Best High School Trick Shot Quarterback!