Autumn Pork Roast In Crock Pot Recipes

AUTUMN PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

EASY CROCK POT PORK ROAST

Steps:

• combine all ingredients in crock-pot and add roast, turn to coat.
• Cook on low 8 hours or high 4 hours.

AUTUMN POT ROAST II

Steps:

• Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
• Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
• Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

AUTUMN PORK ROAST (IN CROCK-POT)

Steps:

• Sprinkle roast with salt and pepper. Place in slow cooking crock-pot.
• Combine remaining ingredients; spoon over roast. Cover.
• Cook on low for 8 to 10 hours (I did 1 hour on high and 5 hours on auto-shift).

CROCK POT AUTUMN ROAST

Steps:

• Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
• Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.

AUTUMN POT ROAST

Steps:

• In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup. The mixture should be thick and syrupy a little thicker than maple syrup. Reserve the reduction in the refrigerator until needed.
• Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
• Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
• In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
• In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock. Scrape up browned bits and pour into crock-pot over the leeks.
• Peel the squash, remove seeds and cut into 1 inch cubes.
• Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
• Wash the celery and cut in 1 inch lengths.
• Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
• Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
• Bring the pomegranate reduction to a boil and remove from heat.
• To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.