Wednesday, April 6, 2011
Sunday Pork Roast (Yes I made this on a Tuesday!)
Growing up I don't remember my parents cooking many things, I am an only child and honestly it was easier for the 3 of us to eat out, especially with 2 working parents. The few things that I remember my parents making either came from a box or a jar, with the exception of a Sunday Roast. This recipe is actually not my parents recipe (which is a good standby): Pork Roast, water, onion soup mix, potatoes and carrots. For today's roast I wanted to use more fresh ingredients from my basket.
1 boneless pork roast (I used a butt because it comes already tied!)
Salt and Pepper to taste
4 garlic cloves, pressed
4 tablespoons fresh rosemary, chopped
1 lemon, cut into thin slices
3/4 cup water
1 tablespoon chicken boullion (or one cube)
2-3 pounds potatoes
1 bunch asparagus
2 tablespoons flour
Disolve boulion in warm water. Place roast in crock pot, rub with salt, pepper, garlic, and rosemary. (If roast is not tied, tie with twine) Tuck lemon slices around roast. Pour chicken broth into the bottom of the crock pot. Cook on low 7 hours or high 2 hours. At this point place chopped potatoes and carrots into the crock pot. Cook on high 1 hour. Stir in chopped asparagus. Cook an aditional 30 minutes, or until veggies are tender. Take Roast and veggies out of crock pot. Let stand 10 minutes then slice pork before serving. Discard twine and lemon slices. Transfer juices to small sauce pan, mix flour with about 1 cup cold water. Add flour mixture to sauce pan and cook until thickened for gravy.