Slow Cooker Pot Roast with Root Veggies - MetroFamily Magazine
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Slow Cooker Pot Roast with Root Veggies

by Stephanie Clinton

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Now that fall is right around the corner, itʼs time to pull out the crock pot! Fall is the perfect time to start cooking with root veggies. I love the sweetness of the apple cider plus the savory onion and herbs—it is a nice blend.

Ingredients:

  • 2 sweet potatoes, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 apples, peeled and chopped
  • 1 small onion, roughly chopped
  • 1 – 2 lb. boneless pork roast
  • fresh rosemary
  • 2 cups apple cider
  • salt, pepper & garam masala

Instructions:

  • Combine sweet potatoes, parsnips, carrots, apples, onion and rosemary in slow cooker.
  • Trim pork roast of excess fat and connective tissue.
  • Place on top of veggies and season very will with salt, pepper and garam masala.
  • Pour cider over everything.
  • Cook on low for 7 hours or high for 3 to 4 hours.
  • Serve over rice.

Eat it and love it!

Find more from Stephanie at www.hugskissesandsnot.com.

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