When things get crazy with school and sports and other evening commitments, I rely on the slow cooker!
Really, I should use it more often, but I forget.
Actually, I usually forget to thaw the meat I have squirreled away in the freezer.
The roast was so succulent and flavorful we (little dudes included) could hardly stop eating!
Slow Cooker Rosemary Pork Roast
2-3 lb pork roast
Salt and pepper
1 tbsp Butter or bacon drippings or oil
1 medium onion, cut in chunks
1 sprig rosemary
½ tbsp dried minced garlic
1 cup chicken stock
½ cup dry white wine
Heat the fat in a skillet. Generously season the pork roast with salt and pepper on both sides, then add to the hot pan and sear on all sides.
Place the seared roast into the crockpot. Place the onions around the roast. Mince about a quarter of the rosemary sprig. Sprinkle the minced rosemary over the roast, tuck the remainder of the sprig beside the roast. Sprinkle the roast with minced garlic, then add the liquid ingredients.
Cook on High for 5-6 hours