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    You are in: Home / Recipes / Pork Roast With Veggies (Crock-Pot) Recipe
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    Pork Roast With Veggies (Crock-Pot)

    Pork Roast With Veggies (Crock-Pot). Photo by WiGal

    1/1 Photo of Pork Roast With Veggies (Crock-Pot)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    20 mins

    7 hrs

    ~SarahBeth~'s Note:

    Not sure where I found this online, but I altered it (for fat/calorie content) and we really love this. I use my own homemade apple butter for this that I love! :) Enjoy and if you figure out where this came from, let me know!

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    Serves: 6-8


    pork ro ...

    Units: US | Metric


    1. 1
      Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
    2. 2
      While that's cooking, cut the acorn squash into 8 wedges and remove seeds. Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
    3. 3
      In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
    4. 4
      Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.

    Ratings & Reviews:

    • on February 09, 2010


      Very moist! I cooked a 2 1/2 # boneless pork loin for 6 hours not 7 in an old 4 quart Rival lined with liner. And my roast was not totally defrosted before searing so wonder if 5 hours would have been more on the mark? Hard though if you work a job and need food to cook while at work. I used one small acorn squash cut into 4 pieces and it was definitely done. I think butternut or buttercup would taste better in this and would have bought that instead if the store had had it. Considering that I had downsized the veggie I should have also reduced the liquid by half-my mistake. Added in dried apple slices to this and even the ones above the liquid plumped up so there is quite a bit of moisture in this. Thank you Sarah Beth for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2010


      I used a 3 1/2 pound pork shoulder roast for this and followed intructions as listed. This was served to 4 hungry men after hunting all day. There was nothing left!!!
      It was cooked on low for 8 hours and was nice and tender. I would not change a thing in this recipe. Thanks for sharing :)

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


    Nutritional Facts for Pork Roast With Veggies (Crock-Pot)

    Serving Size: 1 (307 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 899.9
    Calories from Fat 508
    Total Fat 56.4 g
    Saturated Fat 24.9 g
    Cholesterol 232.1 mg
    Sodium 180.2 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 3.0 g
    Sugars 10.7 g
    Protein 66.0 g

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