This method will ensure that the pork stays juicy, tender and moist even after hours of cooking. The pork, together with the potatoes, is slow cooked in the crock pot on low for eight hours.

1. Crock Pot Roast Pork
and Potatoes
This simple recipe for pot roast pork with potatoes, adapted from Fix-It and Forget-It
Cookbook by Dawn J. Ranck and Phyllis Pellman Good, uses a crock pot to make a
delicious and hearty meal. After inserting garlic on the skin of the roast, it is browned in
the broiler to seal in its moisture. If you don’t have a broiler, you can also sear the roast
in a very hot and heavy pan and brown all sides. This method will ensure that the pork
stays juicy, tender and moist even after hours of cooking. The pork, together with the
potatoes, is slow cooked in the crock pot on low for eight hours, giving you ample time to
do other things like household chores or leave the house and go to work, and go home to
a delicious meal. Get diet soup recipes here.
In this recipe, three pounds of boneless pork loin roast is used. Pork loin roast is a type of
cut, and consists of the center portion located between the sirloin and rib of the pork loin.
It is a lean, tender and meaty cut with less fat than the rib part of the loin. Boneless pork
loin roast adapts well to marinades and sauces. While this recipe uses minimal seasoning,
the meat stock, soy sauce and cornstarch together with the dripping from the roast create
mouthwatering flavorful gravy. Cooking pork loin roast at high temperatures will cause it
to dry out and result in shrunken tough meat. In this recipe, the pork loin is cooked in low
temperature setting to keep it tender and juicy by the time that it is done, even if it is
cooked for eight hours.
Boneless pork loin roast can be purchased either as a single roast or a double roast. A
double roast is two single roasts stacked on top of each other and tied with a twine giving
the roast an even round shape. Watch more recipe videos here.

2. Ingredients
3 lb. boneless pork loin roast
2 garlic cloves (thinly sliced)
6 potatoes (cubed)
1 onion (sliced)
¾ cup beef, chicken, or vegetable stock
1 ½ tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
Cut slits along the top of the roast and place the
garlic slices in them. Place the roast under the
broiler until golden.
Place the potatoes in the crock pot. Add half the onions. Add the roast. Add the
remaining onions.
In a mixing bowl, combine stock and soy sauce. Pour this mixture over the roast. Cover
and cook on low for 8 hours.
Using slotted spatulas, remove the roast and the vegetables from the crock pot.
In a small bowl, combine the cornstarch and water. Pour into the crock pot. Cook on high
until thickened. Pour over the roast and vegetables before serving.
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