With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time.
—BRANDY SCHAEFER GLEN CARBON, IL
PREP: 10 MIN. + CHILLING • COOK: 8 HOURS • MAKES: 14 SERVINGS
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3 1/2-4 pounds), trimmed
6 medium carrots, peeled and cut into 1 1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1 1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional
1. In a small bowl, combine the first five ingredients; rub over roast. Wrap roast in plastic wrap and refrigerate overnight.
2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. In a small bowl, mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. If desired, add browning sauce. Serve roast with gravy.
PER SERVING 1 serving equals 233 cal., 5 g fat (2 g sat. fat), 56 mg chol., 249 mg sodium, 21 g carb., 2 g fiber, 24 g pro. Diabetic Exchange: 3 lean meat, 1 1/2 starch.