HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SLOW-COOKED PORK ROAST DINNER
This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)
Wonderful taste! A tender, succulent roast from the crock pot is the answer to your dinner dreams. Put on to cook before leaving for work and it's ready to eat when you get home!
Provided by txgammi
Categories Pork
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix broth, preserves, onion and mustard in slow cooker.
- Add pork and turn to coat.
- Cover and cook on low 8-9 hours or until done.
- Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.
APRICOT PORK ROAST
Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. -Patricia Defosse, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 337 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 223mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
CROCK POT PORK ROAST
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
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
CROCK POT PORK ROAST WITH APRICOT AND HORSERADISH
I got this recipe from a friend. You can also use pork chops. I'm guessing on the sizes of the jars. Just mix 1 to 1. NOTE: You must use horseradish SAUCE, not ground horseradish. Ground is way too powerful! :)
Provided by WI Cheesehead
Categories Pork
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place onion slices in the bottom of a crock pot.
- Brown pork roast in a skillet on all sides.
- Place roast on onion slices.
- In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
- Cook on low for 8-10 hours.
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
CROCK POT ROAST WITH HORSERADISH SAUCE
This is a very easy recipe that originally came from a Southern Living cookbook. The roast came out fork-tender and my husband loved it. Don't forget the horseradish sauce. It's key to the whole dish.
Provided by anni703
Categories Roast Beef
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the roast: Combine seasonings and rub mixture over roast.
- Cover and cook on low for 8-10 hours in a slow cooker.
- Remove meat and let it rest for 15 minutes.
- Cut diagonally across the grain into thin slices.
- Serve with horseradish sauce.
- While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
- Cover and chill.
Nutrition Facts : Calories 376.1, Fat 14.8, SaturatedFat 6.9, Cholesterol 154.5, Sodium 371.6, Carbohydrate 5.2, Fiber 0.4, Sugar 1.7, Protein 52.8
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