This recipe is easy, tasty and great for cold days. It is also cost effective because it can feed many and the ingredients are very simple. The recipe can be followed using either a Crock-pot (recommended) or a roasting pan in the oven.
3-4 pound pork roast
3 russet potatoes
1 medium onion
2 large carrots or a handful of baby carrots
¼ cup corn from a can
½ teaspoon pepper
1 tablespoon olive oil
4 cloves minced garlic
1 can chicken broth
2 cups cold water
½ teaspoon of dried basil
Season the pork with the salt and pepper, reserve any extra salt and pepper, and place pork into crock-pot with water and broth. If using the oven, heat it to 250 degrees for five hours.
Turn crock-pot on high for four hours and low for one hour.
In a medium frying pan heat the olive oil on medium.
When the oil is hot add the garlic and cook until it turns slightly brown. Do not burn the garlic.
Remove the garlic from the pan and evenly spread it out on top of the roast in the crock-pot, sprinkle in the basil and any remaining salt and pepper.
Slice the onion into thick slices and set aside. Chop the carrots into ½ slices and set aside.
Cut the potatoes into 2 inch pieces and set aside.
After two hours add the potatoes.
After another half of an hour add the carrots.
After another half of an hour add the onions.
When there is only half of an hour left add the corn and finish cooking.
When the roast is done cooking remove the roast and the vegetables and place them on a serving platter. Reserve some sauce from the crock-pot to pour over the roast. The roast should be very tender and pull apart with a fork. Serve the pork and veggies hot! A green salad and garlic bread are great accompaniments to this dish.
The leftover roast makes great pork sandwiches the next day!