Welcome to Feed My Face Fridays! If you are anything like my friends and I, feeding your face is one of your favorite pastimes, and something you do too well! This week we are going to be lazy. I just started a second job ( I know! But I like to shop, don’t judge me!) and I don’t always have time to bust out a 5 course meal for my man. So this is one of the first meals I tried in my crock-pot ( Again, BEST INVENTION EVER!!!). This Pork Roast is tender, juicy, and full of veggies. I like to serve it with some crusty bread or over a bed of rice… or both if I’m feeling dangerous!
Here’s to a lazy day of cooking that looks like you slaved away for hours!
Serves: 4-6 ppl
- 3 lb. Pork Roast
- 1 Can Chicken Broth
- 1 Cup of Flour
- 1/2 Tsp. Garlic Powder
- 2-3 Cloves Garlic
- 1 Onion, cut into 6 equal pieces
- 3 or 4 Carrots, peeled and cut into chunks
- 3 or 4 Celery Stalks, cut into chunks
- 4 Large Potatoes, Cut into 6 equal pieces
- 2 tbsp. Extra Virgin Olive Oil
- 1 Bay Leaf
- Dash of salt and pepper
- 1 package of Onion Soup Mix
Wash pork roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides.
While roast is browning, arrange potatoes, carrots, celery, onions, and garlic into a single layer in crock-pot. To make this dish even easier, I bought pre-peeled carrots and celery and cut them into chunks.
Transfer roast into crock-pot. Toss in bay leaf. Pour in can of chicken broth over roast and add onion soup mix, salt and pepper. Cover and cook on low for 8 hours.
With fall right around the corner, this is a great go-to meal that’s hearty and satisfying!