Krisann made this dish for Bill and I a few years ago and it was fabulous! She shared the recipe so I could make it for our celebration. I was surprised that it was so easy because it really comes out delicious and the presentation is quite impressive.
- 1 1/2 lb. boneless pork roast (This recipe calls for a roast this size, however, I made a roast that was 5 lbs. so I tripled the recipe.)
- 2 Red Delicious apples, peeled, cored and chopped
- 1 cup of Craisins (dried cranberries)
- 1/4 cup barbecue sauce (I used Sweet Baby Rays)
- 2 tablespoons light brown sugar
- Crazy salt
- Ground pepper
- Garlic powder
Put the roast in a roasting pan and coat with Crazy salt, pepper and garlic powder. Cook at 325 degrees for 20 minutes per pound. (Meat thermometer should read 165 degrees in the center.)
In a medium saucepan, add the apples, craisins, barbecue sauce, brown sugar and 1/4 cup water. Bring to a boil. Simmer for about 15 minutes, stirring often. The sauce should be slightly thickened.
Put the pork on a serving platter. Slice roast and pour sauce over the top. Enjoy!
(This recipe was adapted from Weight Watchers Simply the Best cookbook)
FROM a tiny BEACH kitchen:
This dinner can feed a hungry crowd and makes for great leftovers. Don’t have a crockpot? Go buy one. Definately a must have in a busy kitchen. This recipe is just for the roast and gravy. (You can add potatoes and carrots to the crock pot if you like). Simple.
You can assemble this meal in 15 minutes in the morning. Go about your day. When you come home, your house will smell amazing! We were home all day while it was cooking and dinner could not come fast enough. Some great sides….. mashed potatoes, roasted carrots, green beans. Don’t forget the Cabernet Sauvignon. Enjoy!
- 3 pound chuck roast
- cup of beef broth
- 1/2 cup flour
- 2 cloves chopped garlic
- 1 medium onion
- package of baby portabello mushrooms
- 2 tbsp olive oil
- 2 bay leaf
- salt and pepper
Wash chuck roast. Season generously with salt and pepper and crushed garlic. Coat with flour. Place in oiled skillet and brown lightly on all sides.
While browning roast. Add diced onions to skillet and saute until tender.
NOTE: When dicing onions, peel onion but leave the “stem” on the onion. Put slices in onion but do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem. The STEM will hold the onion together until you dice top to bottom. I saw this trick on the food channel and it has changed my life. Onion is diced in seconds and I don’t have to grab for the kleenex to wipe my teary eyes. I used to have to wear swim goggles dicing an onion. Quite a sight!
Transfer roast and onions to crock pot sprayed with Olive Oil. Toss in garlic and bay leaf. Add mushrooms. Pour in the beef broth, and add salt and pepper. Cook on low 8- 10 hours.
The crockpot will be full of tasty beef broth. You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!