Slow-Cooker Pork and Potatoes with Rosemary

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

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)

Directions

  1. 1 Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
  2. 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. 3 Cover and cook on Low heat setting 8 to 9 hours.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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