FAST FIX
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 to 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. Combine the first five ingredients; rub over the roast. Wrap in plastic; refrigerate overnight.
2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap the roast; place in the slow cooker. Cook, covered, on low until the meat and vegetables are tender, 8-10 hours.
3. Transfer the roast and vegetables to a serving platter; tent with foil. Pour the cooking juices into a small saucepan. Mix flour and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve the roast with gravy and vegetables.