Ingredients:
1 boneless rolled pork roast
1 teaspoon sea salt
1 cup of homemade cranberry sauce or canned, your choice (link to cranberry sauce recipe)
¼ tsp allspice (only if you use the canned cranberry sauce)
1 tsp of dry mustard
½ cup of brown sugar
½ cup of water
2 tablespoons of cornstarch
2 tablespoons of water
4 potatoes, peeled and chopped
1 cup of baby carrots, peeled
¼ cup fresh parsley or two tablespoons dry
Preparation in the morning:
Spread the salt over the pork roast and place in the slow cooker.
Mix the cranberry sauce, spice, sugar , and water, and pour over the roast.
Cook on low 6-8 hours.
In the afternoon:
Boil the potatoes and carrots with the parsley.
While the vegetables cook, remove the roast from the slow cooker.
Mix the cornstarch and water, and add to the sauce to make a gravy.
Strain the vegetables and arrange them around the roast on a serving platter. Place a pat of herb butter on them.
Pour the cranberry gravy over the roast. (It’s fine if the roast falls apart.)

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