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Slow-Cooker Pork and Potatoes with Rosemary
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Prep Time:
20 minutes
Total Time:
9 hours 20 minutes
Satisfy loved ones with a comforting meal of pork and potatoes in rich gravy.
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)
Instructions:
  • Place the potatoes and carrots around the perimeter of a 4- to 6-quart slow cooker.
  • Keep the netting or ties on the pork roast. Combine mustard, rosemary, thyme, salt, and pepper in a small bowl, then spread evenly over the pork. Place the pork in the slow cooker, allowing it to slightly overlap the vegetables. Sprinkle the onion over the pork and pour the broth evenly over everything.
  • Simmer gently, covered, for 8 to 9 hours on Low heat setting.
  • Using a slotted spoon, transfer the pork and vegetables from the cooker. Place the pork on a cutting board and remove any netting or strings. Slice the pork. Serve by spooning the juices from the cooker over the pork and vegetables.

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