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Less tender (and less expensive) cuts
of meat such as pork shoulder roast are good choices for the slow cooker. The
moist heat of the slow cooker tenderizes the meat.
Browning the pork develops its rich flavor. If time is tight, you can omit this
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Crock Pot Pork and Mushroom Crockpot Dinner
2 lbs. boneless pork roast, cut into 1 inch cubes
1 T. olive oil
1 lb. fresh mushrooms, sliced
1 medium onion, sliced
1 large can tomatoes, crushed
1 C. water
1/2 t. garlic powder or 1 t. garlic minced
1 t. dried marjoram
1/2 t. dried thyme
1/3 C. cold water
3 T. all purpose flour
Brown cubed pork in hot oil, drain fat from pork. In a 3 1/2 to 5 quart crock
pot, place mushrooms and onion. Add meat.
In a bowl, combine undrained tomatoes, water, marjoram, thyme, and garlic. Pour
over meat in crock pot.
Cover, cook on LOW heat for 8-10 hours or on HIGH heat for 4 to 5 hours.
During the last 15 minutes of cooking, combine flour and water and stir into
pork mixture in crock pot. Cover and cook on HIGH for 15 to 20 minutes or until
thickened.
Serve over hot rice or buttered egg noodles.
Makes 4 servings.
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