Recipe by WI Cheesehead
From the Essential Slow Cooker Recipes cookbook. Made with sweet potato, onions and apples. Mmmm!
Top Review by ejmurray3
This is an exceptionally good recipe. I thought the sweet potatoes would be mush after 9 hrs of cooking, but they were perfect! I will make this again, but will try to thicken the gravy with Wondra flour rather than cornstarch (a personal preference). chef 7240751
- 1⁄2 cup apple juice or 1⁄2 cup apple cider
- 1 1⁄2 lbs sweet potatoes, peeled and sliced 1 inch thick
- 3 medium onions, sliced and separated into rings
- 4 medium apples, peeled, cored and sliced
- 1 (2 lb) center cut pork roast, trimmed of fat
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon black pepper
- 4 fresh sage leaves, snipped or 1⁄8 teaspoon dried sage
- 1⁄4 cup cold water
- 1 teaspoon brown sugar
- 2 tablespoons cornstarch
Directions See How It's Made
- Pour the apple juice into the crock pot.
- Then layer the sweet potatoes, onions and apples in the crock pot.
- In a nonstick skillet, brown the pork on all sides over medium-high heat.
- Place the pork on top of the potato and apple slices.
- Brush the mustard over the roast and sprinkle the roast with the pepper and sage.
- Cover and cook on LOW until the roast is done and registers 165°F (73.9°C) on a quick reading meat thermometer, 7 to 9 hours.
- Transfer the roast to a platter and keep it warm.
- Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm.
- Combine the water, sugar and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes.
- Serve gravy over the roast and apple-potato mixture.