pork pot roast with onion, carrot and potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
32 oz Pork Tenderloin, raw (3 oz cooked) (by CDMORTON61) 1 serving Chef's Cupboard - Beef Bullion Cubes (1 Cube / Serving) (by SCHNELLD) 1 large Onions, raw 3 small (1-3/4" to 2-1/2" dia.) Potato, raw 1.75 cup slices Carrots, cooked 1 tbsp white flour, 1 tbs (by JHEROMAN) 1 serving Canola Oil Non-stick Spray (2-3 second spray) (by SCAPES)
Lightly coat pork with flour.
Brown by heating pan to medium high then removing from heat to spray with oil and immediately adding pork. Brown on all sides.
Place in slow cooker with bullion and chopped onion and 3 Tbs water on low heat for a total of 5 to 7 hours.
Half way through cooking add quartered potatoes. Spoon some of the juice on top of potatoes before covering with lid.
During last 30 minutes add cooked carrots. (if using raw carrots, add when putting in potatoes.)
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNYWINGY1.
Brown by heating pan to medium high then removing from heat to spray with oil and immediately adding pork. Brown on all sides.
Place in slow cooker with bullion and chopped onion and 3 Tbs water on low heat for a total of 5 to 7 hours.
Half way through cooking add quartered potatoes. Spoon some of the juice on top of potatoes before covering with lid.
During last 30 minutes add cooked carrots. (if using raw carrots, add when putting in potatoes.)
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNYWINGY1.
Nutritional Info Amount Per Serving
- Calories: 342.6
- Total Fat: 5.2 g
- Cholesterol: 100.0 mg
- Sodium: 1,071.0 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.8 g
- Protein: 47.6 g
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