Italian Pork Roast with Veggies
Created by QueenBea on November 26, 2013
- Servings: 5
- Prep Time: 15m
- Cook Time: 8h
- Recipe #11351
Ingredients
- 3 to 4 pounds pork roast (picnic)
- 3 to 4 potatoes, medium (diced)
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1 vegetable bouillon cube
- 2 cups hot water
- 1 can (15 ounce) diced tomatoes
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt, to taste
- Fresh ground pepper, to taste
How to Make
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Step 1: Pour the canned tomatoes and water into the crock-pot and stir in the bouillon cube.
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Step 2: Add the potatoes, carrots and garlic and place the roast on top.
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Step 3: Add the bay leaves and sprinkle with the oregano, salt and pepper.
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Step 4: Cover the crock-pot and cook on low for 8 hours or on high for 4 hours.
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Step 5: Enjoy!
Nutritional Facts
- 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