Crockpot recipes have been passed on from one generation to another. Some of them are even considered family heirlooms. You can add your own twist to this slow cooker pork roast by adding in various seasonings and spices that you like. You cna also make it a one-pot meal and toss in veggies such as carrots and potatoes to the mix. Do what tickles your fancy 🙂
Our friend PugGrannie from Food.Com has this to say about this crock-pot recipe:
“I received one of the original Rival crockpots for my bridal shower way back in 1974—-and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year’s Day along with a second crockpot of kielbasa and sauerkraut.”
Well I just hope that this type of recipe continues to live through time; with its taste preserved even as the recipe continues to evolve.
4 -5 lbs center cut pork roast or 4 -5 lbs end cut pork roast
salt and pepper
1 garlic clove, sliced
2 medium onions, sliced
1 McCormick bay leaf
1 cup hot water
2 tablespoons American Garden soy sauce
Rub pork roast with salt and pepper.
Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
Place in broiler pan and broil about 15-20 minutes to remove excess fat.
Mix hot water and soy sauce.
Put one sliced onion in bottom of crockpot.
Add browned pork roast and remaining onion and other ingredients.
Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil.
Thanks again to Food.Com for this amazing recipe.