Pork Roast

This recipe came from my friend at work, Joy. I have made it three times and it is always so good! The best part is how easy it is. I have copy and pasted from her email and added my comments in italics. Here goes:

Ingredients:
pork roast - any weight is fine, mine are usually about 3 lbs I think
fresh black pepper
kosher salt
cayenne pepper
1 onion, finely chopped
minced onion
baby carrots, about 3 cups
3/4 c cooking sherry
2-3 c low sodium chicken broth (bigger roast = more broth)
2 tbsp soy sauce
2 tbsp Worcestershire

1) Coat the roast with fresh black pepper, kosher salt and cayenne. The black pepper should be put on generously. When you think you have enough, put more. Most of the seasoning will end up coming off and into the gravy so there should be plenty. Then I apply the kosher salt, not as much as the pepper since not as good for you. Then dust some cayenne on there. This part you'll just figure out how much you like as you make it more often. I use regular salt and I just bought a pepper grinder, so I've always used regular pepper too.

2) Depending on the fat content in the roast, you may want to try to cut some off if there is a lot. If there's not too much then I broil it in the oven on broil for about 10 minutes. The fat on the outside pretty much disintegrates. If its low fat, like a pork loin roast then I just put it straight in the crockpot and don't broil. I always buy pork loin roast, so I've never done this.

3) In the bottom of the crockpot, put a finely chopped onion, some minced garlic (jar or fresh) and baby carrots (as much or as little as you like). Then put the roast on top.

4) In a mixing bowl, combine the following: sherry, broth, soy sauce, Worcestershire. Then pour over the roast. You want it to pretty much be covered. If you need extra liquid, add more broth.

5) Leave crock pot on low for like 10 hours. Time is not important here, just all day while you are gone. Unfortunately in our line of work its extremely normal to be gone for 10+ hours :)

When you get home:

1) Make rice.

2) Dump the liquid/onions in a pot and add about 3 heaping tbsp of flour. Whisk constantly over high heat until it comes to a boil. Add extra flour if necessary. This step is SO crucial. It makes the meal so much better.

I'm making a commitment to use the crock pot once a week in 2010, because its so helpful for an easy dinner (and cuts back on my desire to just "pick something up"!) My sweet husband has also volunteered to make 1 dinner a week since he has a new job with awesome hours. He's the best! I know this pork roast will be one of my constant go-to's for crock pot meals. Hope you enjoy it!