Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat.