Slow Cooker Pork and Potatoes with Rosemary

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

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Servings 6

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ingredients 10
Prep Time 20 min
Total Time 9 hr 20 min

Ingredients

1: pound medium red potatoes, cut into fourths

1: cup baby-cut carrots

: 3-pound pork boneless loin roast

3: tablespoons Dijon mustard

2: tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled

1: teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1: teaspoon salt

1/2: teaspoon pepper

1: small onion, finely chopped (1/4 cup)

1 1/2: cups Progresso® beef flavored broth (from 32-ounce carton)

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Directions

1 Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
2 If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

EXPERT TIPS

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Expert Tips

If your red potatoes are small, cut them in half rather than fourths so they won’t overcook.

Crusty French bread and a mixed-greens salad tossed with a fruity vinaigrette dressing transform this one-dish meal into a special-occasion meal.

To make gravy from the au jus, spoon the pork juices into a saucepan. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered container until smooth. Stir it into the pork juices, and heat until the gravy thickens.