SLOW COOKER PORK ROAST W/ ROASTED ROOT VEGETABLES

Slow Cooker Pork Roast w/ roasted root vegetables image

Provided by Eddie Szczerba

Categories Roasts

Time 7h30m

Number Of Ingredients 18

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1 4-5 pound boneless pork loin roast
1 tsp salt and pepper
1 Tbsp rosemary, dried and ground
2 clove minced garlic
2 pkg goya sazon
1 pt chicken stock
2 bay leaves
1 Tbsp canola oil
FOR THE ROOT VEGETABLES
3 large parsnips
1 large fennel
1 large sweet onion plus 3-4 cloves of garlic whole and peeled
3 large carrots
6 medium potatoes peeled and quartered
1 tsp salt and pepper
1 tsp rosemary, dried and ground
3 Tbsp canola oil
1 roux or slurry,2-3 tablespoons

Steps:

1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)