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Slow Cooker Pork and Potatoes with Rosemary

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

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( 14 Ratings)

14 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 6 )

5ca69216-b7f9-4491-8114-40c75e5fb1d0

Prep Time 20 min
Total Time 9 hr 20 min
Servings 6

Ingredients

1: pound medium red potatoes, cut into fourths

1: cup baby-cut carrots

: 3-pound pork boneless loin roast

3: tablespoons Dijon mustard

2: tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled

1: teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1: teaspoon salt

1/2: teaspoon pepper

1: small onion, finely chopped (1/4 cup)

1 1/2: cups Progresso® beef flavored broth (from 32-ounce carton)

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Directions

1 Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
2 If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

EXPERT TIPS

Expert Tips

If your red potatoes are small, cut them in half rather than fourths so they won’t overcook.

Crusty French bread and a mixed-greens salad tossed with a fruity vinaigrette dressing transform this one-dish meal into a special-occasion meal.

To make gravy from the au jus, spoon the pork juices into a saucepan. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered container until smooth. Stir it into the pork juices, and heat until the gravy thickens.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 170),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 145mg; 145%;
Sodium: 940mg; 940%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 53g; 53%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 1/9/2013 8:33:20 AM REPORT ABUSE floridafood said:

Rating:

Exceptional! Easy to make and flavorful. My kids are not huge pork fans, but they ate this meal happily. I made a large roast and used the leftover pork to make pulled-pork. Simply separated the left-overs with a fork and let it marinate in BBQ sauce overnight in the refrigerator. Two different meals in one easy to make recipe! Loved it.

This reply was: Helpful Inspiring

Posted 6/24/2012 11:01:27 PM REPORT ABUSE CulinaryGoddess said:

Rating:

I made this tonight for my family and everyone loved it. It turned out excellent! The Pork was flavorful, moist and fell apart. I used small red potatos and left them whole so they wouldn't turn to mush. I will definitely make this again!

This reply was: Helpful Inspiring

Posted 3/28/2012 7:28:23 PM REPORT ABUSE Angel_77 said:

Rating:

This was great! I made this today, and it was super easy and yummy! I don't cook much, but this was easy to do. I used more potatoes and carrots, because I knew the amounts would be low for us, plus I wanted leftovers. I used two smaller pork roasts that we had. I added an extra tablespoon of the mustard so it would spread further, didn't change any of the other amounts. Will definitely make again!

This reply was: Helpful Inspiring