Crock pot dinners are simply amazing. On a crazy day, there is nothing better than the comfort of knowing that no matter what happens in the day, your dinner will be ready when you get home. With crock pot cooking, there are so many different recipes you can make. Typically, most items taste the best and cook up the best when you cook it on low for 8 hours all day. You can half the cooking time if you crank it up to high. Today for Sunday lunch, we had a pork roast. I put it in at 10 in the morning and it was finished when we got home from church at 2. We had it with roasted asparagus and red potatoes (15 minutes later since the potatoes weren’t done yet). It was delicious and very very easy to make.
Pork Roast
1 1/2 pound Pork Roast
1/2 large yellow onion
1 cup mushrooms
Salt & Pepper
Asparagus
Red Potatoes
Olive Oil
Start by slicing up your onion, I like big chunky pieces. Next, add the onion and the mushrooms to the bottom of the crock pot. Next, always using a defrosted roast, place it on top of the onions and mushrooms. Season with salt and pepper and strap the lid on. Let cook for 8 hours on low or 4-5 hours on high.
40 minutes before the roast will be finished, preheat the oven to 400 and line a cookie sheet with tin foil. Prep your bunch of asparagus and add it to the tray. Wash each red potato and quarter them, then add to the tray. Drizzle with olive oil and sprinkle salt and pepper. Let it bake for 30 minutes. If the potatoes aren’t soft, remove the asparagas and give the potatoes 10 more minutes.
The pork will be very tender and the onion and mushrooms will make an incredible caramelized sauce. Serve it all together hot and cover your meat with the extra sauce. Enjoy!
