Recipe by PugGrannie
I received one of the original Rival crockpots for my bridal shower way back in 1974----and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year's Day along with a second crockpot of kielbasa and sauerkraut.
Top Review by ? ?.
This pork roast turned out so well that I signed up for this website just so I could write a review! The pork was tender and flavorful, and the leftover broth made a fabulous gravy. Best of all, it was simple and used ingredients we had on hand. We made this roast on Thanksgiving to provide an alternative to the turkey, and it wound up being the most popular dish on the table.
- 4 -5 lbs center cut pork roast or 4 -5 lbs end cut pork roast
- salt and pepper
- 1 garlic clove, sliced
- 2 medium onions, sliced
- 1 bay leaf
- 1 cup hot water
- 2 tablespoons soy sauce
Directions See How It's Made
- Rub pork roast with salt and pepper.
- Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
- Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
- Mix hot water and soy sauce.
- Put one sliced onion in bottom of crockpot.
- Add browned pork roast and remaining onion and other ingredients.
- Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
- To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).