Roast Pork
From: Mindy, Chatham, Ontario, Canada
Comments: If desired, 3 peeled quartered potatoes and 3 sliced carrots may be arranged under the roast.
Delicious served with Yorkshire pudding.
IngredientsPreparation
  • 1 pork loin or any other cut roast
  • 1 cup [250 mL] water
  • 1 package dried onion soup mix
  • 1 tablespoon [15 mL] freshly minced garlic
    or
    1 teaspoon [5 mL] garlic powder
  • 1 teaspoon [5 mL] black pepper
  • 1 teaspoon [5 mL] whole caraway seeds
  • Transfer roast in slow cooker.
  • Pour in water then sprinkle meat with onion soup mix, freshly minced garlic or garlic powder, black pepper and caraway seeds.
  • Cook a 2-pound [900 kg] roast on 'MEDIUM-HIGH' for 4 hours [add 1 additional hour per pound [454 g], up to approximately 8 hours].
  • As long as moisture remains in the pot, there is no danger of overcooking.
  • Serve sliced coated with cooking liquid, thickened if desired.