There’s nothing that makes the smooth transition from summer into fall like a shift in comfort food. And there’s no better comfort food, in my opinion, than a beautiful, slow-cooked pork roast served up with a side of squash and steamed vegetables.
It’s a hearty meal for sure, but avoiding the starchy potatoes and rolls that accompany traditional fall and winter meals means you can enjoy this dish guilt-free. Plus, it’s packed with flavour, and can last several meals depending on the roast you buy. It also comes with its own gravy!
Slow Cooker Pork Roast
- 1 pork roast (or 2 tenderloins)
- 1 apple, peeled and sliced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 2 cloves garlic, minced
- 1 sprig of rosemary
- olive oil, salt, pepper, cinnamon, sage, garlic powder, savory
Start by peeling, coring, and slicing the apple. Chop the vegetables and garlic, place them in the slow cooker forming a trivet, and lay the rosemary on top.
Rub the pork lightly with olive oil, salt, pepper, sage, garlic powder, and savory.
Place the roast in the slow cooker. Sprinkle with cinnamon and lay apple slices on top.
If your roast is very lean (like a tenderloin), you may want to add a cup or two of water or chicken stock to the pot.
Turn the cooker on high for about an hour, then turn it to low. Let it cook for 6-8 hours (check after six hours). Check the temperature on the roast (you’ll want an internal temperature of 71°C or 160°F). If it’s done, remove the roast to a warm plate, cover with foil, and set aside to rest.
Remove the rosemary sprigs from the pot and discard. Take the remaining cooked vegetables, apple slices, and liquid from the pot to your blender and liquefy it, adding more stock or water if needed. This will make the most amazing gravy you’ve ever tasted.
Serve with steamed vegetables and any mashed squash you like.
What’s your favourite fall comfort food recipe? Let us know in the comments!