Monday, March 14, 2011

Slow Cooking Supper: Dijon Pork Roast with Potatoes, Onions, and Carrots

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This is not a recipe you can decide to make at the last minute, or when you get home from work.  This recipe is, however, the perfect Sunday meal, which is exactly when I made it.  Yesterday, we jumped ahead one hour for daylight savings time.  Argh, for whatever reason this one hour always screws me up immensely.  John and I went to bed very late, and so, woke up very late.  I looked at the clock and was content, but when I got up and took one look at my computer screen, I realized I was in big trouble.

I had this roast defrosting overnight in the fridge to make today.  But, when I started moving (almost at noon), the roast wouldn't be done until 8 or 9 p.m.!  Eek.  Luckily, I had cut up all the potatoes and onions beforehand and stuck them in a tupperware (I suggest this for easy fixing).  Threw everything into the crockpot and turned it to "high" for two hours, before reducing the temperature.  Probably not adviseable, but it worked!  The roast was perfectly done at 7 p.m. 

The length of time this dish cooks means that the flavors meld so well together.  The vegetables aren't over done or soggy; it was just a perfect Sunday meal!  Since I don't have a Sunday meal category (although I
should start thinking about a "crockpot" category for meals 4+ hours cooking time), I put this as a date-night dinner.  It's one that is filling and satisfying, much like love!  I had looked at a lot of pork roast recipes before deciding to emulate this one.  But, this one definitely hit the spot!  As usual, my own adjustments are below.
Dijon Pork Roast with Potatoes, Onions, and Carrots
Serves: 6-8 people
6 potatoes, scrubbed
1 yellow onion
1 1/2 cups baby carrots
2 pound pork roast
1 tablespoon pepper
2 teaspoons salt
1 tablespoon thyme
1 tablespoon fennel seed
1/2 cup dijon mustard
14.5 ounce can of beef broth

Cut the potatoes into bite-sized pieces.  Cut the onion into bite-sized pieces.  Place the potaotes, onion, and carrots into the bottom of the crockpot.  Rub the pepper, salt, thyme, and fennel seed into the pork roast, and then slather with dijon mustard.  Place over the vegetables.  Pour the beef broth over the meat and vegetables and cook on high for 2 hours.  Then, cook on low for remaining 5 hours.  OR, cook on low for 8-9 hours.  I served mine stew-like because the roast was falling apart on our forks, before I could even cut it!  (That's how all meat should be served, YUM!)

One more thing, on Friday will be my very first giveaway!  I'm so excited to share it with you, so become my blog follower today!  Oh, also, my recipe on Wednesday is one of the most exciting I have ever made for John and I, can't wait to share it with you!

Until the next time my oven is on...

5 comments:

  1. Hi Dani, sounds good but where is the sauerkraut and apples?

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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