CrockPot Pork Roast

Cooking a roast has always made me nervous. There's a fine line between undercooked and overcooked when it comes to roast, so I don't attempt it too often. But, making it in the CrockPot is pretty much foolproof and it is SO delicious! The extremely tender roast literally fell apart when I poked it with a wooden spoon after about 9 hours of cooking and the veggies that had been cooking in the sauce all day were just to die for!

CrockPot Pork Roast

4 lb pork loin

3 celery stalks, sliced

6 new potatoes, quartered

1/2 white onion, sliced

1 cup baby carrots

3/4 cup red wine

1 cup water

1 tablespoon Worcestershire sauce

1 teaspoon low sodium soy sauce

3 cloves garlic, chopped

1 envelope dry onion soup mix

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon parsley

Salt and pepper to taste

2 tablespoons flour (if you want to make brown gravy)

Arrange the potatoes in the bottom of the CrockPot, followed by the onions, celery and then the carrots. Place pork loin on top.

In a bowl, mix the wine, water, onion mix, Worcestershire, soy sauce, garlic, rosemary, thyme and parsely. Pour mixture over the meat and veggies in the CrockPot.

Cook for 8-10 hours on low.

Once cooking is complete, remove meat and veggies from CrockPot, but leave the sauce behind. Add around 2 tablespoons of flour to the sauce, mix well and cook for about 10 more minutes. Sauce will thicken into a gravy.

I forgot to take an "after" picture because I was just too excited about successfully cooking a roast, haha! It was very pretty though! :)