Best Bunyans Diabetic Crock Pot Pork Roast Recipes

CROCK POT PORK ROAST

Crock Pot Pork Roast image

The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!

Provided by Lee Funke

Categories Dinner

Time 8h25m

Yield 8

Number Of Ingredients 19

Ingredients

6 medium russet potatoes, quartered
1 medium white onion, chopped
6 medium carrots, diced into 4 pieces each
4 cloves garlic, roughly chopped
3 lbs. boneless pork shoulder roast
2 tablespoons olive oil
6 sprigs rosemary, bundled
6 sprigs thyme, bundled
2 tablespoons balsamic vinegar
1/2 cup red wine
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt
1/4 teaspoon cinnamon*
2 teaspoons dried thyme
1 teaspoon pepper
1.5 tablespoons cornstarch

Steps:

First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
Place the veggie medley on the bottom of your crockpot.
Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
Then, pour that on top of the pork roast.
Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
Remove meat and vegetables from the crockpot and discard the herb bundle.
Using two forks, pull the pork roast apart into chunks and set aside.
Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
Place pork and vegetables back into the crockpot and mix, coating everything in gravy.

Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37

SLOW COOKER PORK ROAST

Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

BUNYAN'S DIABETIC YANKEE POT ROAST

Bunyan's Diabetic Yankee Pot Roast image

This was one of my favorite meals as a boy. Mom didn't have a crock pot so she used a cast iron dutch oven, and cooked it in a 250 degree oven all day! She would take out the meat and bay leaf, leaving all the veggies in the stock and thicken it up with a flour & water slurry. She served it with mashed potatoes, and steamed green...

Provided by Paul Bushay

Categories Roasts

Time 8h30m

Number Of Ingredients 19

Ingredients

FOR THE POT ROAST
5 lb chuck roast
1 large onion, diced
5 carrots, diced
5 ribs celery, diced
1 can(s) diced low sodium tomatoes (15 oz)
8, 4 oz red potatoes
1 Tbsp good fat free low sodium beef base
2 c hot water
1/2 tsp ground allspice
1/2 tsp dry thyme
1 large bay leaf
2 clove minced garlic
3/8 tsp fresh cracked black pepper
2 Tbsp olive oil
1 1/2 Tbsp apple cider vinegar
FOR THE GRAVY
1/2 c whole wheat flour
1 c cold water

Steps:

1. Brown the roast on all sides in the olive oil, in a dutch oven, remove to crock pot.
2. Add garlic to the same pan, brown lightly (don't burn the garlic!) when done add to the crock pot
3. Add carrots, onions, celery to same pan, cook til translucent, add to the crock pot
4. Dissolve the beef base in the hot water, add to crock pot.
5. Add potatoes, tomatoes, allspice, thyme, bay leaf, pepper & vinegar to crock pot
6. Set the crock pot to low, cover and let it go all day
7. Remove the meat and potatoes and set it on a serving platter. Remove the bay leaf and 86 it.
8. Transfer the stock with the veggies into a large sauce pan,
9. Whisk the flour into the cold water to make a slurry
10. Bring the stock and veggies to a full rolling boil
11. Turn off the heat and immediatly whisk in the slurry