WHAT TEMP TO COOK POT ROAST RECIPES

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CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE



Crock Pot Balsamic Pork Roast - Skinnytaste image

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

Provided by Gina

Categories     Dinner

Total Time 365 minutes

Prep Time 5 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt (to taste)
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Steps:

  • Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
  • Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
  • Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
  • Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
  • Break apart lightly with two forks and put back into the slow cooker.
  • Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g

SOUTHERN POT ROAST - TASTE OF SOUTHERN



Southern Pot Roast - Taste of Southern image

Follow our step-by-step, photo illustrated recipe for making this Southern Pot Roast. This is a basic recipe for one of our Southern Classics that makes a one pot meal to feed the entire family. Just a few simple ingredients are all you'll need, and we'll help you cook it until it's perfectly juicy and tender.

Provided by Steve Gordon

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 9

1 Boneless Chuck Roast, (about 3 pounds)
6 medium size Potatoes
6 medium Carrots
1 large Onion
1 Tablespoon Bacon Grease
1 teaspoon Worcestershire Sauce.
1 teaspoon Salt
½ teaspoon Black Pepper
4 cups warm Water, approx.

Steps:

  • Set chuck roast on counter top, bring to room temperature, about 1 hour.
  • Preheat oven to 275F degrees.
  • Wash potatoes and carrots under cold running water. Let drain.
  • Place large oven proof pot, or Dutch Oven, on stovetop over Medium heat.
  • When hot, add the Bacon Grease.
  • Place chuck roast in pot. Let sear for about 2 minutes on Medium heat.
  • Flip the roast over, searing other side for 2 minutes. Remove roast from pot. Set on plate.
  • Peel potatoes if desired. Cut in halves or quarters. Set aside.
  • Peel carrots if desired. Cut into sections about 2 inches long. Set aside.
  • Remove outer skin from onion. Cut in half. Cut each half into slices. Set aside.
  • Layer the onion slices in the bottom of the pot.
  • Place the roast back in pot, on top of the onions.
  • Add enough WARM water, to cover 3/4ths up the side of the roast.
  • Add the cut potatoes.
  • Add the carrot sections.
  • Add Worcestershire Sauce.
  • Add salt.
  • Add black pepper.
  • Cover pot.
  • Place in oven at 275F degrees. Bake for 3 ½ – 4 hours, or until roast is tender.
  • Remove roast to serving platter. Place veggies around side.
  • Serve warm and Enjoy!

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