Greetings once again, CSIers! In case we haven’t met yet, my name is Rhonda, and my blog is called Mrs. Greene. I’m hopelessly addicted to both crafting and blogging. (Hey, I’m not saying it’s a bad thing!) I enjoy spending time in the kitchen as well, but I only ever attempt things that are quick and so easy you could train a chimp to make them. There’s nothing worse than slaving away all day over a complicated meal, only to mess it all up and make it barely edible! That’s why I have a longstanding love affair with my crock pot. Set-it-and-forget-it is definitely my style! One of my favorite things to make in the crock pot is a roast. I’m a fan of both pork and beef roasts, but this week the pork roasts were on a really good sale at my local grocery store, so that’s the direction I went. I have a 7-quart crock pot, and this recipe uses most of the space in it; if you have a smaller crock pot, you should scale down this recipe to an amount that will work better for you. You can always untie the roast an break it down into halves. Make one now and freeze the other for later! Ingredients:
- 3 lb pork roast
- 4 to 6 small redskin potatoes
- 1/2 lb baby-cut carrots
- 1 c. pearl onions
- 3 cloves fresh garlic, peeled and minced
- 2 to 3 cans vegetable broth
- Fresh thyme
- Fresh sage
- Salt and pepper to taste
1. Rub the roast with salt and pepper and place it in the center of the crock pot. Around the edges, stuff any open spaces with potatoes, carrots, onions, and garlic. (I used frozen pearl onions because they are already peeled, saving a huge amount of time!) Pack everything in as close together as possible. Top with a few sprigs each fresh thyme and sage. 2. Pour veggie broth over the roast and veggies until they are completely submerged. (The amount of broth needed will depend on the size of your crock pot.) 3. Cover and cook on low for 6 hours. (To expedite cooking time, you can also cook on high for 2 hours, then switch to low for an additional 2 hours.) 4. About 20 minutes prior to serving, prepare your couscous. Read the package directions; most will call for the addition of both water and oil. You will be substituting both with broth. Use a spoon to take out the needed amount of broth; if there are any unwanted bits floating in the broth (bits of pork fat or chunks of herbs), you can strain the broth through cheesecloth to remove them if desired. 5. Serve pork and veggies over a bed of couscous. Since a 3 lb. roast is more than just my hubby and I can eat in one sitting, we had plenty of leftovers. The next day, I used the rest of the roast to make pulled pork sandwiches for lunch! (I love two-for-one meals!) Enjoy!
~ Thank you again. We love having you here at The CSI Project.
This looks yummy and perfect for this time of year.
Thanks for stopping by and spending your day with us!!!
Come back soon!
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