My wife and I usually try to stay clear of red meat. But sometimes you just have to get back to your roots. I grew up in the Midwest and my mom loved to make good ole fashion slow cooker pork roast with potatoes and carrots. The whole house smelled like awesomeness all day long. It was so awesome that we wouldn’t even wait for it to cool before we chowed down, happily suffering 3rd degree tongue burns. Here’s the simple recipe that had everyone running for the dinner bell.
Ingredients
- 1 Boston Butt Roast
- 4 organic whole carrots (Chopped)
- 1 pound rose/red potatoes (Chop in half)
- 1/3 of a white onion (Chopped)
- 4 Cloves of Garlic (Chopped)
Marinade (Combine in measuring cup)
- 1/3 cup Worcestershire Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Black Pepper
Directions
This is really simple. Put the roast in the bottom and drizzle half the marinade on. Next add all chopped veggies and drizzle the rest of the marinade on the veggies. Leave it on high for 4 – 5 hours or low for 10 – 12 hours. If cooked on high, turn it to low 30 minutes before you eat. Your family will be loving you for this easy dish. Thanks for reading and enjoy!
Kid Approved!
- 1 Boston Butt Roast
- 4 organic whole carrots (Chopped)
- 1 pound rose/red potatoes (Chop in half)
- 1/3 of a white onion (Chopped)
- 4 Cloves of Garlic (Chopped)
- 1/3 cup Worcestershire Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Black Pepper
- Add pork roast to slow cooker.
- Drizzle over half of the marinade.
- Throw in all chopped veggies followed by the rest of the marinade.
- Cook on high 4 - 5 hours or low 10 - 12 hours.
- This goes well over white or brown rice.
- I added a few bay leaves to the slow cooker for additional flavor.
- To make this gluten free simply use gluten free soy sauce.
