My Crock Pot and I have a love/hate relationship. I love the convenience of using it and I love most of the foods that come out of it (we can count the so-called "lasagna" as a colossal failure.) But I hate the fact that I can never seem to find more recipes that float my Crock Pot boat, and believe me, I spend alot of time surfing Pinterest for recipes
Whereas Boy Toy uses his Crock Pot incessantly, I use mine mostly only for roasts (this one being my favorite), an occasional soup (although none of them have turned out to be blog post worthy) and for making these caramelized onions from the lovely Becky Turner of Random Musings of a Deco Lady (we miss you Becky!) Maybe I should take a Crock Pot lesson from the Boy Toy because he cranks out some tasty dishes from that thing.
This recipe is one of my favorites to prepare when I catch pork roasts on sale. I served it with BBQ sauce instead of the gravy as a sandwich for the kids and actually got two compliments from the Little Miss and the Teenage Boy ate FOUR sandwiches, which I deem to be an unspoken compliment. I enjoy it alongside typical BBQ trimmings - a helping of homemade mac & cheese and coleslaw.
It is fall-apart tender and any leftovers can be frozen and enjoyed later. What's not to love?
Crock Pot Pork Roast with Gravy
4 to 5 lb. pork loin roast
2 cloves garlic, sliced
2 medium onions, sliced
1 bay leaf
1 cup water
2 tablespoons Worcestershire sauce
Rub roast with salt and pepper. make tiny slits in meat and insert slivers of garlic. In Crock Pot put 1 sliced onion on bottom. Add roast then remaining onion and other ingredients. Cover and cook 1 hour on high. Turn to low and cook 9 to 10 hours or until done.
GRAVY: Remove roast, onions, clove and bay leaf. In separate cup or bowl, blend 2 tablespoons cold water with 2 tablespoons cornstarch to form smooth paste. Set Crock Pot on high and pour in paste. Stir well and let come to a boil (10 to 15 minutes) until thickened.