This pot roast turned out so moist. I never did make the gravy for it because it didn’t need it. I would make this recipe again. I also roasted some sweet potatoes for the first time, because I’ve never tried them before. I just used some olive oil and some kosher salt on them and baked for 45 minutes at 400 degrees. The taste was very good! And not to mention that sweet potatoes are a lot healthier for you than a regular potato. Oh yes, and the pumpkin bar recipe was also from the Thanksgiving Taste of Home book I picked up at the grocery store. They need to cool off before you taste them.
Sunday Pot Roast Recipe (Taste of Home)
1 boneless whole pork loin roast (3-1/2 to 4 pounds), trimmed
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon garlic salt
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional
Cut roast in half. In a small bowl, combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight.
Place the carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast and place in the slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer.
Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast. Yield: 12-14 servings.
Nutrition Facts: 1 serving (4 ounces) equals 234 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 232 mg sodium, 21 g carbohydrate, 2 g fiber, 25 g protein.
Pumpkin Dessert Recipe
1 package (18-1/4 ounces) yellow cake mix
1/2 cup butter, melted
1 can (30 ounces) pumpkin pie filling
1 can (5 ounces) evaporated milk
2 eggs, lightly beaten
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
* In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
* For crust, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust.
* For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
* Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 319 calories, 11 g fat (6 g saturated fat), 62 mg cholesterol, 377 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.