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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  • prep time 20 min
  • total time 9 hr 20 min
  • ingredients 10
  • servings 6
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
145mg
145%;
Sodium
940mg
940%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
53g
53%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
10%;
Calcium
4%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.