While I’ve been planning to share one of Hubby’s favorite dishes, I realized I needed to share it on a Saturday for a Sunday Supper. The roast needs to refrigerate overnight for the seasonings to truly blossom, and it takes all day to cook. Hence a Sunday Supper posting on a Saturday Share.
Hubby grew up eating a lot more Pot Roasts than I did. I don’t know if that is a Midwestern thing or what. We had Roast Beef, not Pot Roasts, as in cooked in a big roasting pan without much liquid. The thing that I like about this particular Pot Roast is that it utilizes a Pork Loin Roast. I really like the flavor of a pork roast. It’s milder, less deep than a traditional Beef Pot Roast. Yet the Beef Stock as a cooking liquid brings a nice meaty flavor to the meat, the vegetables and the gravy.
Let’s face facts, most of us are all about the gravy anyway. The only thing missing from this meat is some sliced bread and creamy butter. But that’s just me.
Midwestern Sunday Pot Roast
1 teaspoon dried Oregano
1/2 teaspoon Onion Salt
1/2 teaspoon Caraway Seeds
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Salt
3 1/2 lb Pork Loin Roast, trimmed
6 medium Carrots
3 large White Potatoes
3 small White Onions, quartered
1-1/2 cups Beef Stock
1/3 cup Flour
1/3 cup cold Water
1/4 teaspoon Browning Sauce, optional
In a small bowl, combine oregano, onion salt, Caraway seeds, pepper and garlic salt. Sprinkle the seasonings over the roast, then gently rub into the meat. Cover tightly; refrigerate overnight.
In the morning, peel the carrots, cut into pieces about 1-1/2 to 2 inches. Scatter the carrots in the bowl of a 6-quart slow-cooker. Peel the potatoes, cut into quarters and add to the carrots. Peel the onions, cut into quarters and scatter over carrot mixture. Pour the beef stock over the vegetables. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8 to 10 hours.
Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Whisk the flour and water together in a glass measuring cup until smooth; then pour into the pan with the cooking juices. Whisk to blend. Bring to a boil; lower heat to cook, stirring to avoid scorching until thickened, about 3 minutes. If desired, add browning sauce. Taste and adjust seasoning with salt and pepper if desired. Serve in a boat or gravy bowl along with the roast and vegetables.