As I have blathered on about before, I LOVE my crock pot! As a working mom who has an equally busy husband & kids, my crock pot is my meal lifesaver - you can throw a whole bunch of stuff in the pot and voila, meal time!
I found this roast recipe from Six Sisters Stuff on Pinterest and have been dying to try it on my family; as with many of the recipes on here, I slightly modified it a bit. I told my friends I would repost it here if it was a keeper and my jury of three unanimously voted that it was awesome! I served it with two of my other tried & true favorites, yukon gold garlic mashed potatoes and roasted brussel sprouts, which I am also posting for your dinner time pleasure...
Honey Parmesan Pork Roast - serves 6
(recipe adapted from sixsistersstuff.blogspot.com)
4 lb boneless pork shoulder roast
2/3 cup grated Paremesan cheese
3/4 cup honey
3T tamari soy sauce or Bragg's liquid aminos
2T dried basil
2T minced garlic
1t fresh ground red pepper
1T olive oil
2T cornstarch
1/4 c cold water
Spray crock pot with Pam; place roast fat side down in crock pot. In small mixing bowl, combine cheese, honey, soy sauce, basil, garlic, pepper and oil until smooth (will be a paste consistency); pour over the pork. Cover and cook on low for 7-8 hours.
Remove meat from pot and place on a platter; keep warm. Skim fat from juice; transfer juice & drippings to a saucepan and bring to a boil. Combine cornstarch & water until smooth. Gradually stir into saucepan with juices and continue stirring until gravy thickens and comes to a boil. Slice roast and serve with gravy.
Roasted Brussel Sprouts
2 lbs brussel sprouts, rinsed
1/4 cup olive oil
1t garlic powder
1 1/2t sea salt
1t pepper
Preheat oven to 400. Trim stems off and halve sprouts. Place sprouts in a glass bowl and combine oil, garlic powder, sea salt and pepper with sprouts until coated. Spread sprouts on cookie sheet and if desired, sprinkle more salt & pepper over the sprouts. Put in oven for 15 minutes or until leaves become slightly crispy. Serve immediately.
Yukon Gold Mashed Potatoes
6 yukon gold potatoes, rinsed and cubed
4 whole peeled garlic cloves
3T butter
1/2 c cream cheese
1/2 c sour cream
salt & pepper
Preheat oven to 400. Boil potatoes and garlic until potatoes are soft. Drain and return potatoes & garlic back to pot and add butter, cream cheese and sour cream. Mash mixture to desired consistency and season to taste with salt & pepper. Transfer to 8x8 dish and spread evenly. Place in oven uncovered for approximately 15 minutes to set and allow a slight crust to form. Please note: if you don't want a crust, loosely cover with foil and still bake for approximately 15 minutes to set.
