Crockpot Pork Roast Dinner w squash an taters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound small red potatoes, cut in half2 acorn squash peeled and cut into eights 3 pounds boneless pork loin roast, trimmed of fat1/4 cup Dijon mustard (or mustard of your choice)Rosemary1/2 tsp. dried thyme leaves1/4 tsp. pepper1 onion, chopped2 cloves garlic, minced1 1/2 cups beef broth
1. Place potatoes and squash around bottom edge of 4-6 quart crockpot.
2. In small bowl, combine mustard, rosemary, thyme, salt and pepper and spread over pork roast.
3. Place roast in crockpot and sprinkle with chopped onion.
4. Pour beef broth over all.
5. Cover crockpot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BBAKER77.
2. In small bowl, combine mustard, rosemary, thyme, salt and pepper and spread over pork roast.
3. Place roast in crockpot and sprinkle with chopped onion.
4. Pour beef broth over all.
5. Cover crockpot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BBAKER77.
Nutritional Info Amount Per Serving
- Calories: 675.0
- Total Fat: 31.2 g
- Cholesterol: 204.0 mg
- Sodium: 615.6 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.5 g
- Protein: 61.1 g
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