Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Autumn Pot Roast Recipe
    Lost? Site Map

    Autumn Pot Roast

    Autumn Pot Roast. Photo by Sue Lau

    1/1 Photo of Autumn Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    PaulaG's Note:

    Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. A secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. Serve this with a green salad and corn muffins for a complete meal.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Pomegranate Reduction

    Pot Roast

    Directions:

    1. 1
      In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup. The mixture should be thick and syrupy a little thicker than maple syrup. Reserve the reduction in the refrigerator until needed.
    2. 2
      Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
    3. 3
      Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
    4. 4
      In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
    5. 5
      In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock. Scrape up browned bits and pour into crock-pot over the leeks.
    6. 6
      Peel the squash, remove seeds and cut into 1 inch cubes.
    7. 7
      Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
    8. 8
      Wash the celery and cut in 1 inch lengths.
    9. 9
      Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
    10. 10
      Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
    11. 11
      Bring the pomegranate reduction to a boil and remove from heat.
    12. 12
      To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.

    Browse Our Top Seasonal Recipes

    Ratings & Reviews:

    • on November 05, 2008

      55

      Of all the recipes in the contest, I thought this one had the best potential for being the winner and knew this was one I just had to prepare. I am really glad I did because it was wonderful. The pot roast was very tasty, and the pomegranate reduction put it over the top. I do want to mention that the chicken broth is not included in the ingredients list, so you may want to edit that. All in all, this was an excellent entry, worthy of being made the winner. You should feel very proud of this one. ~Sue

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2008

      55

      My rating does not include the pomegranate-orange reduction as I served the pot roast without it; electing instead to serve gravy. The roast had lots of flavor. I appreciated the garlic slivers & searing the pork loin. Both added lots of flavor to the roast. I thought the herbes de provence was well used in this recipe & matched the ingredients nicely. I did include a few small potatoes among the other vegetables. I also appreciated how well written the recipe is & would have scored that highly in the contest. Thank you for your Craze-E Contest entry!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Autumn Pot Roast

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.5
     
    Calories from Fat 191
    33%
    Total Fat 21.2 g
    32%
    Saturated Fat 3.8 g
    19%
    Cholesterol 121.8 mg
    40%
    Sodium 192.1 mg
    8%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 4.3 g
    17%
    Sugars 36.5 g
    146%
    Protein 43.3 g
    86%

    The following items or measurements are not included:

    herbes de provence

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites