WKYT - Chef Walter - Recipes

Slow Cooker Pork Roast Dinner Tuesday, December 7, 2010


1 lb small red potatoes, cut in half
16 oz pkg baby cut carrots
1 onion, chopped
2 cloves garlic, minced
3 lb. boneless pork loin roast, trimmed of fat
1/4 cup Dijon mustard
1 1/2 cups beef broth
2 to 3 TBSP BKW original seasoning


Place potatoes and baby carrots around bottom edge of 4-6 quart slow cooker. Place onion and garlic in bottom of slow cooker. Spread mustard evenly over roast and sprinkle generously with BKW seasoning. Place roast in slow cooker and pour beef broth around the roast without washing off the mustard/BKW seasoning. Cover slow cooker and cook on low for 8-9 hours. Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1 1/2 TBSP cornstarch with 3 TBSP water. Add to the juices in the slow cooker and cook on high for 10-15 minutes until thickened.


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