Double Duty Pot Roast |
| Name: |
Liz Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
You will need:
3-5 pound pork roast
1 diced white onion
1 garlic clove
3 cans chicken broth
carrots
pepper
Turn on crock and put roast in. Add chicken broth, diced onion, and pressed garlic clove. Give it a stir. Add some baby carrots and pepper. Let it cook 4 hours on high and then 4 hours on low. It will be so tender, it will fall off the bone. When cooked, spoon out some liquid, about 1 cup and add to small 1 quart pot, bring to a simmer. Mix 1 tblsp flour to 1/2 cup water and whisk into simmering juices till thickened. Plate the roast with some mashed potatoes and green bean casserole and carrots. Spoon gravy over potatoes and roast.
Pick out leftover meat from crockpot and refrigerate till the next day. Mix 1/2 cup ketchup, diced green peppers, 1/2 diced white onion, 2 tblsp brown sugar and leftover meat into a large skillet and saute till heated through. Serve on seeded burger buns with french fries or leftover green bean casserole. Pot Roast and Pulled Pork BBQ sandwhiches, dinner for 2 nights in a row.
Delicious. Enjoy!
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