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Roasted Beast

April 22, 2011
The meat

Simple and quick, yet delicious and filling – what is it?  A pork roast, straight from a slow-cooker!  You can just spice it and turn it on, then forget it for a few hours – while you’re off at work, while you sleep or just do something else around the house.


The Ingredients

What you will need for it:

  • A pork shoulder or butt roast (this one was about 4 pounds) – it can even be frozen
  • 2-3 potatoes
  • 2-3 carrots
  • 1 small/medium onion
  • 4-5 cloves of garlic
  • 1 envelope onion soup mix
  • Salt, black and white pepper, paprika and nutmeg
First, wash the roast and rub it with the spices.  Wash all vegetables.  Cut the potatoes to 1″ cubes, the onion to half-rings and the carrots to about 2″ pieces.  If the carrots are thick, cut the pieces in halves or quarters lengthwise.  Crush the garlic cloves with the flat side of the knife.
Spice rub

Rub the spices into the roast


Cut the vegetables

Now it’s time to put it all into the slow-cooker.  First put in the roast, then all the veggies mixed together.  Top it with the soup mix, and add about 1/2 cup of water – increase it to 1 full cup if your roast is still frozen.
Everything in

All set in the slow-cooker

I set my slow-cooker to 8 hours, low heat, but actually the roast was ready a lot earlier.  You can check this by inserting a meat thermometer into the roast – if it reads 165 degrees, your meat is ready to be served.  However, by the nature of slow cookers, the meat won’t dry out even if you leave it in a little longer.  What is important though is to leave the lid on the slow cooker for the first two hours and resist the temptation to open it and peek in.  Opening the lid would let the steam escape, and that can actually leave you with a dried-out meat.
After the 8 hours, that’s what I found in the pot:
Ready roast

Steaming and ready!

And this is the final look of the meat; tender, juicy and just falling apart!  It doesn’t take much effort to do like the Grinch, and carve the roasted beast.

The meat

The meat just falls apart

I love to make this simple slow-cooker roast for workday dinners, as I can just put it in before I’m off to work, and even if I’m late home, the slow-cooker just switches to its “keep warm” heat option, so dinner won’t go cold.  The veggies in the pot also serve as an instant side!

Enjoy your meal!

3 Comments leave one →
  1. May 17, 2011 17:33

    Bwahaha! There’s a pork roast in the fridge. I’ll try it out tomorrow!

  2. April 26, 2011 15:49

    Oh! I think I have all of the ingredients at home! Except for garlic. I’ll need to make a stop at the market later. I’ll give it a try! 😀

    • April 26, 2011 17:59

      You can substitute the garlic for garlic salt – I just prefer the smell and taste of fresh garlic; and I also strive to use more fresh ingredients in my cooking.

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