I normally cook “rice and gravy” once a week because my kids gobble it up. I try to rotate meat out so they aren’t eating the same thing.
One week I’ll cook meatball stew, another week chicken stew, another week roast.
This week’s rice and gravy is a Slow Cooker Pork Roast.
I have been pretty busy lately and let this cook overnight in the slow cooker and it turned out delicious.
Here’s how I made it.
Season a 3 lb pork sirloin roast with this zesty Italian dressing mix.
Place it in the slow cooker that is sprayed with cooking oil.
Toss in your veggies (onion, garlic, carrots, peppers). Season the veggies with salt and pepper.
Mix Tony Chachere’s Instant Brown Gravy Mix with water and pour it in the pot. Place 1/2 stick of butter on top of the roast.
Cook on LOW for 8 hours.
Shred the meat up and place it back in the gravy.
Serve over rice or mashed potatoes.
Slow Cooker Pork Roast
3 lb pork sirloin roast
1 package Good Seasons Zesty Italian Dressing Mix
3 large carrots, cut in large chunks
1 onion, roughly chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
1 jalapeno, seeds removed and finely chopped
1/4 cup Tony Chachere Instant Brown Gravy Mix
2 cups water
1/2 stick butter
Spray your slow cooker with nonstick cooking oil. Place your pork roast in the pot and season with the Italian Dressing Mix.
Add the veggies to the pot and season with salt and pepper.
Mix gravy mix with 2 cups of water and pour into the pot.
Place 1/2 stick of butter on top of the roast.
Cover your slow cooker and cook on LOW for 8 hours.
When finished cooking shred the meat and serve.
