Friday, March 1, 2013

Slow Cooker Italian Pork Roast

I found this recipe to be much too strong on tomato for my tastes (possibly because I just used the whole small can of tomato paste), but Jess loved it, so here it is!  Based on a similar recipe for beef roast.

I served it with steamed brussel sprouts with butter and garlic, and bread stuffing.


  • 1 package sliced fresh portobella mushrooms
  • 1 large sweet onion, cut in half and sliced
  • 1 (3- to 4-lb.) boneless pork roast, trimmed
  • 1 teaspoon pepper
  • 2 tablespoons olive oil (if browning)
  • 1 envelope dry onion soup mix
  • 1 can beef broth
  • 1 can (8 oz.) tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons cornstarch
  • 1-3 tablespoons tomato paste, if desired


  1. Place onions and mushrooms in crockpot.
    Sprinkle roast with pepper. 
  2. (optional) Brown roast in the olive oil in a medium-hot skillet (about 6 on most stoves) for 2-3 minutes a side.
  3. Place roast in crockpot and add broth, tomato sauce, and onion soup mix. 
  4. Cover and cook on low 8-10 hours or high 4-6 hours, or until meat shreds easily with a fork.
  5. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.
  6. Stir in tomato paste, if using, and Italian seasoning. 
  7. Dissolve corn starch in a few tablespoons of cold water; add to sauce in slow cooker, stirring until blended. 
  8. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. 
  9. Stir in roast.

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