Wednesday, July 31, 2013

Spanish Style Slow Cooker Pork Roast with Root Vegetables

This is a great recipe to use an inexpensive cut of pork (a pork butt roast works great and can usually be found for $1.49 lb. or less).  With a few ingredients out of the spice rack and some hearty veggies, you'll have an easy to make meal with only 15 minutes of prep time needed.

The leftover meat for this recipe freezes very well and at the bottom of this recipe, I've included a few ideas to help you make over this leftover.

3-4 dry bay leaves ($.05)
1/4 tsp. each: paprika, oregano, salt, and thyme ($.05)
1 tsp. each: garlic powder and onion powder ($.05)
1/2 tsp. black pepper ($.05)
5.2 lb. pork roast, fat trimmed ($5.15)
3-4 medium onions, sliced thick ($.40)
2-3 carrots, cut into thick slices ($.30)
2-3 medium russet or red potatoes, quartered ($.50)
3 T. worchestshire sauce ($.10)
1/4 C. white wine ($.30)
1/2 C. water (free)

Mix together all seasonings, except bay leaves.  Rub seasoning blend into the pork roast.

In a 4.5 qt. or larger crockpot, place seasoned pork.  Add in onions.  In the bottom of the crockpot, add the water, wine, and worchestersauce sauce.

Cook on the low setting for 5-6 hours.  Add potatoes and carrots and cook for 1 to 2 more hours, or until veggies are fork tender.

Yields: 6-10 servings
Cost: $6.95
Cost per serving: $1.16

Leftover Pork Roast Ideas:
1.  Serve in a sandwich with toasted whole wheat bread, top with brick cheese, tomato, and lettuce.
2.  Serve in a tortilla with refried beans and thin sliced onions
3.  Serve over mashed potatoes with gravy (use liquid from the crockpot, whisked with mixture of 2 T. cornstarch with 1/4 C. water or milk).

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