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Slow Cooker Pork Roast with Carrots, Apples and Rosemary
Ingredients
2 Granny Smith apples, cored and each cut into 8 wedges
1 Tablespoon lemon juice
4 pound boneless loin pork roast
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 medium onion, cut in eighths
4 large carrots, cut into 1 1/2-inch pieces
1 sprig fresh rosemary
Directions
In medium bowl, toss apples with lemon juice; set aside.
Season roast with salt and pepper.
Place half of onions and 4 to 6 apple wedges in slow cooker crock.
Top with seasoned roast. Surround roast with remaining apples, onions, and carrots. Top with rosemary.
Cover and cook on HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours or LOW 7 to 8 hours.
Serves:
4 to 6
Slow Cooker Pork Roast with Carrots, Apples and Rosemary
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
2 Granny Smith apples, cored and each cut into 8 wedges
1 Tablespoon lemon juice
4 pound boneless loin pork roast
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 medium onion, cut in eighths
4 large carrots, cut into 1 1/2-inch pieces
1 sprig fresh rosemary
Directions
In medium bowl, toss apples with lemon juice; set aside.
Season roast with salt and pepper.
Place half of onions and 4 to 6 apple wedges in slow cooker crock.
Top with seasoned roast. Surround roast with remaining apples, onions, and carrots. Top with rosemary.
Cover and cook on HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours or LOW 7 to 8 hours.
Serves:
4 to 6
RECIPE TAGS
Slow Cookers
Main Course
Slow Cooker
Pork
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