Slow Cooker Stuffed Pork Roast

Hey, it's a wonderful day people...it's my Birthday! Yes, I am a Veterans Day gal and the best part about it...I don't ever remember having to attend school on my big day!

I want to give a special shout out to all the Veterans in the world and just say a special thank you to them...Oh, and a shout out to my mother for giving me life...!

Now a special day like this, deserves a special meal...and guess what people...it's slow cooker week and I am starting it off with a bang! My Slow Cooker Stuffed Pork Roast is all that and more!

To make this dish even quicker to prepare I added all my vegetables to the food processor and chopped them finely. Place in a bowl, top with vinegar and 1 tablespoon of seasoning blend.

The vinegar not only breaks down the vegetables, it also tenderizers the roast when we stuff it.

I love all my food highly seasoned, add more are less spices depending on your personal preference. 

Next, I cut about 1-2 inch slits around the roast, coated the roast in olive oil and seasonings and stuffed the slit with the vegetable blend.

Also, I took some seasoned flour, coated the roast and browned it in a dutch oven for about 5 minutes per side.

I transferred the roast to the crock pot, covered with remaining veggie blend, and broth. I found this wonderful site for slow cooker cooking times...after 5 hours, I placed the roast in an oven proof dish, mixed the pan juices with remaining flour to create a gravy.

I poured the gravy over the roast and basted the roast every 10 minutes. The last minute oven cooking gives the roast a nice crispy topping.

You can omit this step and just take pan juices, add them to a pot, whisk in flour, bring to a boil, reduce heat, allow to simmer about 5 minutes to make a gravy.

The roast is all done, I served it with mashed potatoes...but rice would work just fine...this day is getting better by the minute...!

Slow Cooker Stuffed Pork Roast
 
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6

Ingredients:

4-6 lb. Boston butt roast, or beef roast
1 cup beef broth, low sodium
1 cup flour
1 bell pepper, diced
1 white onion, diced
1/2 bunch of Italian Parsley, minced
5 cloves of garlic, minced
1 tablespoon white vinegar
1 tablespoon of creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1/2 tablespooon crushed red pepper
olive oil

Directions:

Mix seasoning blend and set aside.

Add flour to a large pan, season with 1 teaspoon of seasoning blend and mix well.

Add vegetables to a food processor or blender and chop finely. Place vegetables in a bowl, add 1 tablespoon of seasoning  blend and vinegar, mix well and set aside.

Rinse pork roast and pat dry.  Cut 1 1/2 inch slits all around pork, use your finger to enlarge slits, coat roast in olive oil and seasonings.

Mix vegetables up again and stuff into slits all around roast, don't discard remaining vegetables.

Heat a large pan with around 3 tablespoons of olive oil over medium heat. Place roast in flour and coat lightly. Reserve flour to make gravy later.

Place roast in pan and brown on all sides about 4-5 minutes per side. Transfer roast to slow cooker, cover with remaining vegetables and broth.

Cook on low 8 to 10 hours, or high 5-6 hours. The last 40 minutes of cooking time, transfer roast to an oven set to 375 degrees. Mix remaining flour and pan juices together and pour on top of roast.

Baste roast every 10 minutes with pan juices to give a nice crisp on top. Transfer roast back to slow cooker and set to warm...serve with hot buttered mash potatoes or rice.