Moms Pork Roast With Potatoes Carrots And Onions Recipes

SLOW-COOKED PORK ROAST DINNER

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

CROCK POT PORK ROAST, POTATOES, AND CARROTS

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim a pork tenderloin of fat and silverskin.
• Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
• Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
• Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
• Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
• Allow the tenderloin to rest for at least 5 minutes before cutting.

CASSEROLE ROASTED PORK WITH POTATOES, CARROTS & ONIONS

Steps:

• 1. Start with a 3-4lb pork loin roast (Or really any kind of pork roast will do if you like.) Preheat oven to 250 degrees.
• 2. You may marinade or brine your pork before doing this recipe, I did not and it still came out fabulous. Heat 2tbsp of rendered pork fat in the casserole dish on medium-high heat. Brown all sides starting with the fattiest side.
• 3. While your roast is browning, get your herbs all chopped and ready with your salt and pepper.
• 4. When browned remove from the pot and while it is still hot lather it up with your mix of salt, pepper, rosemary, thyme, and sage. Rub it real good.
• 5. Place back into your casserole dish, fattiest side up, and bring to a heat where you can hear the sizzle with the lid on. Place in the lower portion of a 250 degreee oven. Baste every 15min for one hour.
• 6. When an hour is almost on you, bring to boil a pot of salted water. Cut the tops off your onion and peel, cut only a criss cross pattern into the onion making sure you do not cut through the root. Drop them into the water for 8min. Remove and drain.
• 7. Peel and cut your potatoes and after your onions are removed, drop them into the water for 1min and only ONE MINUTE. Drain and immediately toss into a heated skillet with 2tbsp rendered pork fat, lard or oil. Season with salt and pepper until light browning occurs.
• 8. Slice root off of the onions, letting them fall into pieces, surround the bottom of your casserole dish with onions, and then on top with potatoes and carrots.
• 9. Bast well with the juices from the roast and cover, return to oven and bast every 15min for another hour.
• 10. At this time plunge a thermometer into the roast until it reads 180-185. Remove roast place on server. Surround with root foods, and cover with foil. (My gas oven hates trying to maintain a 250 degree setting so I often find myself cutting it off for 5min and turning it back on. If yours does this to, I also have cooked like this on my gas grill which is good at maintaining low temps.)
• 11. Place casserole dish on stove top and bring juices to a rolling boil making sure all bits and pieces have scraped from the bottom. Add a slurry of water and arrowroot and toss in, stirring frequently. Bring to a boil for 3min stirring always until thickened a bit, and place in gravy bowl.
• 12. Serve the thickened sauce into a gravy boat to be spooned over your awesome roast! Remember, this is a sauce, not a gravy so if you wanted thicker, you could add more arrowroot or cornstarch to bring to your desired thickness.
• 13. Slice into your wonderful roast and enjoy the fruits of your labor. Bon Appetite!
• 14. I noticed how "dirty" my casserole cookware looked in these pics. Immediately after serving the sauce into a boat, I use a hot wet rag and run it around the inside, everything comes off in a couple sweeps through instead of letting it all dry on there, makes my cleanup 300% easier and reduces the amounts of chemicals I use on my cookware. Thanks for reading!

MOM'S PORK ROAST WITH POTATOES, CARROTS, AND ONIONS

Steps:

• 1. Heat electric skillet to 350°F. In the bottom of pan, add just enough veggie oil to coat the bottom.
• 2. Put roast in and lightly brown each side (about 4-5 min).
• 3. Turn fire to med (275°F) and add water and red wine. Add veggies. Check every 20 min. and add water as needed. Cook approx 1 hr. 20 min. Add salt and pepper to taste.