I love those recipes that include a main dish and side dish in the slow cooker, so I am happy to share this recipe with you today.
It even includes the simple instructions to make a gravy with the leftover juices, which makes this recipe a keeper.
It’s easy enough to throw together on a busy weeknight or delicious enough to serve for Sunday dinner.
For more help planning out your weekly menu, be sure to check out our Weekly Menu Plan service.
how to make slow cooker herb pork roast and vegetables
Step 1: Place potatoes, carrots, and onion in bottom of slow cooker.
Step 2: Mix together garlic, Italian seasoning, salt, thyme, lemon pepper, and sage and rub on outside of pork roast.
Step 3: Place pork roast on top of vegetables. Place halved lemon in slow cooker and pour chicken broth over everything.
Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours. We recommend cooking it low and slow, so the pork roast doesn’t dry out, but you could cook it either way.
Step 5: Prepare broccoli as directed on package, then stir into slow cooker when it’s finished cooking and serve immediately. If you don’t love broccoli, you could easily skip this step.
We just like the taste of it, with the other delicious vegetables.
Step 6: If desired, mix together cornstarch and water with remaining juices and serve as a gravy on top of pork roast.
how to make gravy with your slow cooker drippings
It took me a little while to master gravy, but I think I have finally got it down to a system. Here is how I make it:
Step 1: Melt 2 tablespoons of butter in large pan over medium heat.
Step 2: Add 2 tablespoons of flour, and continue to whisk until there are hardly any lumps.
Step 3: Add 1 tablespoon of milk. Continue to whisk.
Step 4: Add 2 cups of the pork drippings from the slow cooker. Be sure to drain the chunks out. Sometimes when you cook pork, it cooks off pieces of fat. You just want the drippings without any fat, in your gravy.
Continue to whisk until the texture is smooth and it begins to bubble. Let the gravy bubble a little, but don’t bring it to a roaring boil, just enough to let the gravy thicken. Add salt and pepper for taste.
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