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Description Edit

My Mom makes this and Mom's Rosemary Pork Roast and I have tried both of them and they are delicious.

Ingredients Edit

Directions Edit

  1. Combine the first 7 ingredients in a greased, slow cooker.
  2. Add the roast and turn to cover.
  3. Cover and cook on low for 6 to 8 hours or until a thermometer inserted in the roast reads 170° F.
  4. Remove the roast and keep warm on a warmed platter.
  5. In a saucepan, combine cornstarch and water and whisk until smooth.
  6. Stir with the cooked juices. Bring to a boil over moderate heat.
  7. Stir for 2 minutes or until desired thickness. Serve gravy with the roast, as well as over the rice but cut into pieces with a chef's knife and transfer the roast to a large plate.