Italian Pork Roast with Veggies
Recipe: #11351
November 26, 2013
"The pork turns out so tender and moist when this is done and the veggies are so tasty. This is a great meal you toss together in the crock-pot and let it go all day. Perfect for a cold winter day. If gluten intolerant make sure you are using gluten free vegetable bouillon."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (904.9 g)
- Calories 732.1
- Total Fat - 25 g
- Saturated Fat - 9.7 g
- Cholesterol - 164.7 mg
- Sodium - 1308.8 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 10.1 g
- Sugars - 9.4 g
- Protein - 70.4 g
- Calcium - 89.1 mg
- Iron - 4.4 mg
- Vitamin C - 48.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pour the canned tomatoes and water into the crock-pot and stir in the bouillon cube.
Step 2
Add the potatoes, carrots and garlic and place the roast on top.
Step 3
Add the bay leaves and sprinkle with the oregano, salt and pepper.
Step 4
Cover the crock-pot and cook on low for 8 hours or on high for 4 hours.
Step 5
Enjoy!
Tips
- Crock-Pot