I’m constantly trying to cook roasts in the slow cooker without having them simmer in about half a pot of liquid. I don’t have cooker insert rack, so I experimented before with using halved onions – but of course they turned to mush. Another thing I try to control is that the veg seem to get so overcooked compared to meat – I’m realizing this is because I cut them too small.
Combining these two elements, I decided to try cooking the roast on a bed of halved potatoes and carrots. We’ll see how it goes!
Slow Cooker Pork Roast
3.5 kg/7.5 pound bone-in picnic shoulder pork roast (big – there was a sale, you could definitely do smaller!)
seasoning salt (I mixed garlic powder, sage, thyme, oregano, pepper, sweet smoked paprika and salt)
2 large onions, diced
10 cloves garlic, chopped
7 or so potatoes, sufficient to cover bottom of crock,scrubbed well and halved
2 large carrots, peeled and cut in 3 chunks each
Brown roast on all sides very well. While browning, make a foil “sling” – take some aluminum foil that will fit under the roast (on top of the vegetable rack), up its sides and out to hang over the edge of the cooker – this is to lift the roast when needed. Arrange sling so its ready to receive the roast. When browned, place roast on top of sling.
Brown onions and garlic in the same pan then add to cooker, overtop of roast. Using the smallest amount of liquid possible (water, wine, stock, milk, whatever – I used about 1/2 cup of milk and water mixed) pour into skillet and remove any brown bits – reduce liquid if necessary by simmering (I reduced to about 1/4 cup) then pour over roast – the goal is not too much liquid!
Once browned, place roast in cooker on sling, cook on low for 7 to 10 hours. This roast was huge (I had to remove some vegetables and rearrange on the side, just to fit it in!) so I expect it will take a while!Result: On the whole, this worked well – I was able to lift out the roast about 7 hours in, remove the vegetables, and drain off the liquid to save for gravy. When we were ready to eat, I took out the roast, let it rest, made gravy, and reheated our vegetables. I would try this again, but maybe start the roast alone, lift it out after a few hours, and add the vegetables so everything would be ready at once.