Slow Simmered Pork Roast 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.

SLOW-COOKED PORK ROAST

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

SLOW SIMMERED PORK ROAST

Steps:

• Trim the visible fat from the roast, rinse the roast with cool water, and pat it dry with paper towels. Coat a nonstick 4-quart pot with cooking spray and preheat over medium-high heat. Add the roast to the pot and cook for a couple of minutes on each side or until nicely browned.
• Combine the water, bouillon granules, rosemary, sage, and black pepper, and pour over the roast. Reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
• Place the potatoes, carrots, and mushrooms around the roast and raise the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer for an additional 30 minutes or until the meat and vegetables are tender.
• Remove the meat to a serving platter and, using a slotted spoon, transfer the vegetables to the platter. Pour the pan juices into a fat separator cup, then pour the defatted broth into a 2 cup measure. If necessary, add water to bring the volume up to 1 1/2 cups.
• To make the gravy, pour the defatted broth into a 1 quart pot, and bring to a boil over medium heat. Combine the evaporated milk and flour in a jar with a tight fitting lid and shake until smooth. Slowly pour the milk mixture into the boiling broth, while whisking constantly. Cook and stir for a minute or 2 or until the mixture is thickened and bubbly. Pour the gravy into a warmed gravy boat, and serve hot with the meat and vegetables.