Herbed Pork Roast

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3  lbs. pork roast, boneless or bone‑in
3/4 tsp. salt
3/4 tsp. ground thyme
1/4 tsp. rubbed sage
1/4 tsp. ground cloves
1/2 tsp. grated lemon peel
1/2 cup water
3 cloves garlic (large), quartered
(for gravy)
2 Tbsp. cornstarch
2 Tbsp. water
Cut 12 small pockets into roast and insert garlic pieces; combine remaining ingredients and rub into roast.

Pour water into slow cooker; add roast. Cover and cook according to times and settings below. 

Remove garlic pieces and allow roast to stand 10 to 15 minutes before carving.

Juices may be thickened for gravy if desired. Set slow cooker control to HI. Dissolve cornstarch in water; stir slowly into juices until thickened.

Cook on HI 5 – 6 hours
or LO 9 – 10 hours

: Charles Nyström Sublett

  • Substitute light sherry for water. 
  • Omit rub; use package of Lipton Onion Soup Mix. 
  • Substitute orange or tangerine peel for the lemon peel.

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