Pork Roast and Harvest Vegetables
Pork is good for you!
Better homes and Garden
I am always looking for a simple and easy recipe to make. John and I are always running and it is so good to come home to a meal from the crock pot. Enjoy!
1 (3-3 ½-lb.) Circle B Ranch butt roast, trimmed
1 Tbsp. vegetable oil
3 medium parsnips, peeled & cut into ½-in. pieces
3 medium carrots, cut into ½-in. pieces
2 stalks celery, cut into ½-in. pieces
½ onion, cut into chunks
1 large red pepper, cut into bite-size pieces
3 Tbsp. quick-cooking tapioca, crushed (you can use flour if you do not have tapioca)
1 cup chicken broth
½ (6 oz.) can frozen apple juice concentrate, thawed
½ bottle hard cider
¼ tsp. ground cinnamon
If necessary, cut meat to fit into a 5 to 6-quart slow cooker. Sprinkle meat with ¼ tsp. each of salt and black pepper. In a 12-inch skillet heat oil over medium-high heat. Add meat; cook until browned on all sides. Drain fat.
In slow cooker combine parsnips, carrots, celery, onion, and red pepper. Sprinkle with tapioca.
In a small bowl combine chicken broth, apple juice concentrate, hard cider, and cinnamon with ¼ tsp. salt and ¼ tsp. black pepper. Pour over the vegetables in slow cooker and add meat.
Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
Using a slotted spoon, transfer meat and vegetables to a platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat. Serve the remaining liquid on the side if desired.