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–+ servings

Slow Cooker Pork Roast

Sheila
This hearty pork roast is falling off the bone and surrounded by flavorful root vegetables this is comfort food at its finest.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 13 pound Pork Roast
  • 1 tablespoon Olive Oil
  • Season Salt
  • 1 medium sweet Onion sliced
  • 1 can of Diced Tomatoes
  • 1 can Cream of Mushroom Soup
  • 2-3 cups Chicken Stock
  • 1 tablespoon fresh Thyme (or 1 teaspoon dried ground Thyme)
  • 1 pound Parsnips peeled and cut into long pieces
  • 1 pound Carrots baby carrots work or peeled and cut into long pieces
  • 1/4 cup Flour
  • Salt and Pepper to taste

Instructions
 

  • Heat olive oil in large skillet on high heat, generously season pork roast with season salt, brown on all sides in pan about 5 minutes a side. Remove browned pork roast to slow cooker. Add sliced onions to pan and allow to soften scraping bits from bottom of pan add in can of diced tomatoes and 1 cup chicken stock, and thyme bring to a simmer. Back to the roast pour cream of mushroom soup over roast, now pour onion tomato mixture over that, place parsnip and carrots on top, cover and cook on LOW setting for 8 hours. Thirty minutes before eating, mix flour with a 1/2 cup of chicken stock making a paste, drizzle in to slow cooker using fork stir thickener in as good as possible. Taste add salt and pepper if needed.

Notes

I stated 2-3 cups of stock but only mentioned 2 cups in the directions the extra cup is in case roast gets dry and you need to add more liquid, you could also use water in this case. Also you can substitute potatoes for the parsnips, 5 small cut in half,
Serve as is or over noodles or mashed potatoes.
Keyword easy, pork roast, root vegetables, slow cooker
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