Carmelized Pork Roast - Recipe

No, this is not a cloven hoof.  It's a 3 pound pork loin roast.

I made this for dinner last night. It was SO delicious! (in my humble opinion, of course). I got the recipe online, and oddly enough, I did not attribute it to anyone when I saved it as a file. Usually I do, and it's so much fun to use a recipe and think, 'Oh yeah, I got this from Mary (or Jean or Jenn or Lois, etc.) I'm so annoyed with myself for forgetting to put a name on this one. Whoever it was, thank you! And please be sure to speak up in a comment so I can rename the file.

Wherever I got the original recipe, I modified it  just a tad. It was fork tender and you can see by the photo how delicious and carmelized it was!

Pork Roast with Maple Syrup, Recipe:

3 Lb. Pork Loin 

1 onion, sliced

1 clove garlic, minced
1 T. Bragg's Liquid Aminos (You can use regular soy sauce if you want, but don't come cryin' to me if you get a headache ;-).  I seem to tolerate Bragg's okay if I don't use too much of it.)

3 T. maple syrup

3 T. olive oil

2 T. Dijon mustard

Place thawed Pork Loin into CrockPot. Sprinkle onion slices and minced garlic on top.
In a small bowl, whisk together the Bragg's, maple syrup, olive oil, and mustard.
Slowly pour this mixture over the pork loin, trying to completely cover it.

Put the lid on the CrockPot and turn it on LOW. Leave it alone for about 9 hours.
Remove pork loin from CrockPot and let sit 20 minutes before pulling the pork apart.
You may find it difficult to wait until dinner. I couldn't, and I don't regret it a bit!
This is SO GOOD and incredibly easy!

 Roasted Vegetables makes a good side. Find recipe HERE

***

 Hurry!

SUMMER SALE

on

Handcrafted Soaps

Ends August 8
at 9 PM 

'Morning Brew'

...and more! Check out all my handcrafted soaps at

HomemadeSoapNSuch

  You'll find me at These Linky Parties:
Mop it Up Monday and French Obsession and  Skip to My Lou and Bedazzle Me Monday and  What's in the Gunny Sack and  Making the World Cuter Mondays and Make the Scene Monday and  Make it Great Monday and Made By You Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous and Cozy Home Scenes and  Get Your Craft On and Tip Me Tuesday and Maiden d'Shade and  Inspiration Board and  Your Home Cozy and You're Gonna Love it Tuesday and  Made from Scratch Tuesday and  Take a Look Tuesday and  Tasty Tuesday and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Two Maids a Baking and What's Cookin' Wednesday and Exodus 35 and DJs Sugar Shack and  Cast Party Wednesday and The Shady Porch and   We Did it Wednesday  and It's a Party at Creative Princess and Link it Up Thursday and Crafty Friday (Thursday) and Petals to Picots and  Threading Your Way and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Creative Bloggers and  Serenity Saturday and Overflowing With Creativity and  Home and Family Friday 

 

Beef Pot Roast and Root Vegetables Recipe

A pot roast - for one of the last cold winter nights

I hope

So Kevin walked into the house and said that the aroma of pot roast in the oven reminded him of how their house smelled when he was a child.

'I remember coming home from school...' 

Oh come on! It hasn't been that long since I made a pot roast, for pete's sake.

But it had been a while, I'll admit. Quite often, I'll put a roast in the Crockpot early in the morning...but it's just not the same as a roast in the oven.

This bit of roast and root vegetables went into the 350 degree oven at 2:30 in order to be ready by 5:30. Turned out just right, with that nice carmelized glaze on the vegetables. YUM.

Beef Pot Roast with Root Vegetables Recipe:

This was a pretty tiny roast, probably about 1 1/2 pounds. I had bought about a 3 pound roast, then cut it in half to use for two different meals, freezing both halves until I needed them. (I always buy meat with an eye to how many meals I can get out of it.)

Oven preheated to 350 degrees F.

In a couple T. olive oil, in a Dutch oven, sear all sides of the roast. To that, add the following:

1 large sweet potato, pared and cut into chunks

5 carrots, pared and cut into chunks

5 parsnips, yes, pared and cut into slices (for parsnips take a bit longer to cook)

1/2 med. rutabaga, pared and cut into slices

3 smallish potatoes, washed, scrubbed, and cut into chunks

1 large onion, peeled and cut into chunks

2 cloves garlic, peeled and minced

Over the top, pour 1/2 c. Pacific Organic Free-Range Chicken Broth

Generously sprinkle on the black pepper 

Cover with a lid and place in oven for 3 hours.

It was a perfect dinner to usher out cold winter weather and welcome the new...

springtime weather! 

No, not yet.

Anticipation

...and more! Check out all my handcrafted soaps at

HomemadeSoapNSuch

 This post is linked to some or all of the following:  Mop it Up Monday and Skip to My Lou and Bedazzle Me Monday and  What's in the Gunny Sack and  Making the World Cuter Mondays and Make the Scene Monday and  Made By You Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous and Get Your Craft On and Tip Me Tuesday and  Made from Scratch Tuesday and  Take a Look Tuesday and  Tasty Tuesday and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Two Maids a Baking and Overflowing With Creativity and What's Cookin' Wednesday and Cast Party Wednesday and  We Did it Wednesday  and It's a Party at Creative Princess and Link it Up Thursday and Crafty Friday (Thursday) and Threading Your Way and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Creative Bloggers and  Serenity Saturday and  Home and Family Friday