Italian Pork Roast with Veggies

15m
Prep Time
8h
Cook Time
8h 15m
Ready In


"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

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

4 Reviews

LifeIsGood

A much needed comfort meal. The pork, potatoes, carrots, and tomatoes were all tender and tasty. The herb combo worked wonderfully on the pork. Thank you!

5.0

review by:
(1 Aug 2023)

Mikekey

Great meal for a Fall football Sunday. Put it on in the moring and could watch all of the games without having to go check on dinner. It was ready right after the last game. Great taste. I made a couple of changes-I peeled and quartered a medium yellow onion and added it with the vegies, and I used a can of vegie broth for the water and bouillion cube.

5.0

review by:
(2 Nov 2014)

Gerry

Have to agree - it is a five star all the way. Made this with farm fresh pork roast - tender, moist and delicious. The aroma alone would make for 5 stars! Off to print a new copy to add to my Family Cookbook!

5.0

review by:
(31 Dec 2013)

Bergy

5 star all the way - My roast was smaller (a boneless sirloin) so I only cooked it for 5 1/2 hours. It was perfect, easy to slice and moist. I added parsnips. Veggies cooked so they still had a nice texture. Fork mashed the potato with the wonderful sauce, A great Sunday night dinner thanks Bea.

5.0

review by:
(23 Dec 2013)

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