Community Pick
Pork Roast over Sweet Potatoes for the Crock Pot
"My husband always requests this recipe. I cook it 11 hours so the meat barely holds together. Works for low glycemic index diets."
photo by DeliciousAsItLooks
- Ready In:
- 8hrs 30mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 1⁄2 teaspoons chopped garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs pork loin roast, boneless
- 4 medium sweet potatoes, peeled and cubed (1/2 inch cubes)
- 1 cup chicken broth
directions
- Combine first 6 ingredients.
- Rub into pork.
- Put potatoes in the crock pot.
- Place pork on top of potatoes.
- Pour broth over all.
- Cover and cook on low for 8 to 10 hours.
Questions & Replies
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Has anyone made this recipe in an Instant Pot? If so, how long did you cook it?
Reviews
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I used 3 pounds of beef brisket, doubled the sweet potatoes and forgot about the fennel seeds. 12 of us sat down to Friday night dinner, could barely get up after stuffing our faces. There were hardly any leftovers!
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Made the recipe "as is" and it is incredible! Don't forget the fennel seeds, it MAKES the recipe. -
Absolutely wonderful! The pork was very tender, I also added baby carrots in the crock and they turned out great too. The pork was very tasty and fell apart! -
I gave the recipe 4 stars because I thought the seasonings were great and the meat did come out very tender. I'm finding that with meats cooked in a slow cooker that aren't covered in some type of sauce, it is better to brown the meat a little before putting it in the slow cooker. I think this is especially true for pork. Pork that isn't browned before going in the slow cooker turns out a little grey and ashen in color. I will make this recipe again and brown the meat before putting it in the slow cooker. -
I've been looking for some good crock pot dishes and this one sounds like it is on the mark and will definitely be tried in my household. Really enjoying all the recipes the viewers are sending in. Happy Thanksgiving to all of you and keep up the good work!
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Tweaks
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***Rating is for the pork only**** In an effort to save time and with all the reviews regarding the issue with the sweet potatoes, I made the pork alone. Based on other's reviews, I also applied the rub & seared the pork on the stove top in a skillet prior to placing in the crock pot. This makes for a more appealing finished dish (colorwise & brings up the flavors of the herbs).<br/>Lastly, I've used apple cider in place of stock in previous dishes, so I used this in this dish with great results. I recommend trying it if you haven't done so. It makes a great sauce to pour over the finished dish (and whatever you make to accompany it). Made with "Green Beans with Caramelized Onions" & sweet potato souffle. Thanks for sharing! -
I give this 5 stars with some revisions. First I doubled everything. Where I live a 2lb roast will not serve 9 people! Cut the potatoes into large chunks as suggested. Because I like a lot of seasoning I made some changes there too. Instead of plain paprika I used a smoky paprika chipotle seasoning blend which has some other spices in it such as chili pepper, cumin and oregano. I used a Herbes de provence blend in place of the plain oregano and extra garlic. Browned the meat before placing in the crock pot and then poured the chicken broth into the pan and mixed in all the the little browned bits before pouring it over the meat. After cooking poured the juices from the crock pot into a bowl and served it with the meat and potatoes for extra flavor. Spicy, sweet and salty. Yummm!
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I modified this using tenderloin chops in place of the roast and cooked in the oven instead of the crock pot. I also added onions. For a recipe to feed four I peeled and cubed two large sweet potatoes, chopped two small onions in similar size of cubed sweet potatoes. I didn't have any garlic on hand so I used 1 teaspoon of garlic powder. I placed the potatoes and onions in a large casserole dish, rubbed the spice mixture on both sides of the chops and sprinkled what was left over the potatoes and onions. Covered with foil and baked for an hour at 350 degrees. Uncovered and cooked an additional 15 minutes to brown the chops. Oh my! It was soooooooooooooo good!
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YUMMY! I love this recipe! I used rosemary instead of fennel and browned the roast, as suggested by Carm50. My fussy kids said the meat was great, and two of them ate the sweet potatoes as well. 7 hrs on low was a bit too long for a 2.6-lb roast and quarter-cut sweet potatoes, but the flavor was still fantastic!
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This was a huge hit for my family. I don't like fennel so I left that out, and I used a beef roast instead of pork, and veggie broth instead of chicken. Also, I followed the advice of another reviewer and almost doubled the rub, sprinkling about 1/2 on the potatoes before the meat went in. It worked really well. But the true test of whether a recipe is good: we're making it again this week - for my mom! It'll make a great Halloween dinner.
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RECIPE SUBMITTED BY
Kate Kremann
Baltimore, Maryland
I am just getting back to cooking, and trying to stick to whole grains and whole foods. I like to cook, but wasn't making the time for it. I prefer crockpot cooking because the majority of the work is done when I get home from work. I have a husband, two step daughters and 7 grandkids.
