Pork Roast with Gravy, Mashed Potatoes and Cooked Carrots: Date Added: 18 Nov 2009
Listed in: Pork

Pork Roast with Gravy

3 pounds lean pork roast
1 tbsp Mrs. Dash Garlic and Herb Seasoning
1 tbsp onion flakes
1 x can of beef broth
1 x can of cream of asparagus soup

Mashed Potatoes

6 x large potatoes
1 tsp butter
1/4 cup

Cooked Carrots

4 cups frozen baby carrots
1 tsp butter
1 tsp brown sugar

Pork Roast with Gravy

Place frozen roast inside center crock of Crock Pot. Sprinkle with spice, onion flakes and soup. Cover and leave in fridge overnight. In the morning…

Plug in Crock Pot at low. When you get home, reset Crock Pot to high and finish cooking. Remove roast from slow cooker. Slice and cover with foil to keep warm. Combine gravy mix with water in a cup. Whisk into slow-cooker juices stirring until it starts to thicken.

Mashed Potatoes

Wash potatoes and place in a large stove-top pot of cold water. Bring to a full boil at high heat. Once boiling, reduce heat to medium.

Set timer for 15 minutes or until you can pierce the potato easily with a knife. Drain water, then mash with butter and milk. Let cool, then refrigerate. When ready to serve, reheat mashed potatoes in microwave for approx 5 minutes.

Cooked Carrots

Rinse carrots in colander under cold water. Place in a microwave-safe pot or casserole dish with lid. Add butter and brown sugar. Cover and microwave at high for 4 minutes, then let stand. When ready to serve reheat carrots 1 additional minute.

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