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.
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1 pound carrots, peeled and sliced into 1-inch pieces
8 red potatoes, quartered
1 sweet onion, chopped
1 teaspoon Italian seasoning
1 teaspoon ground thyme
1/2 teaspoon lemon pepper
1/2 teaspoon sage
4 cloves garlic, minced
1/4 teaspoon salt
1 3-4 pound pork roast, boneless
1 lemon, halved
1/2 cup chicken broth
2 cups frozen broccoli florets
3 Tablespoons cornstarch (optional)
3 Tablespoons water (optional)
Place potatoes, carrots, and onion in bottom of slow cooker.
Mix together garlic, Italian seasoning, salt, thyme, lemon pepper, and sage and rub on outside of pork roast. Place pork roast on top of vegetables. Place halved lemon in slow cooker and pour chicken broth over everything. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Prepare broccoli as directed on package, then stir into slow cooker when it's finished cooking and serve immediately.
If desired, mix together cornstarch and water with remaining juices and serve as a gravy on top of pork roast.