1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
Wash
pork roast, trim excess fat, pat dry, and rub with garlic halves.
Sprinkle with salt and pepper, then prick the roast all over with a fork
or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the
mixture over the top of the roast. Cover and continue cooking on LOW for
1 hour longer.
Serves 6 - 8
Southernfood.about.com
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Beef Stew with Molasses and Raisins
1/3 Cup all purpose flour
2 tsp. salt, divided
1½ tsp. pepper, divided
2 pounds boneless beef chuck roast, cut into 1½ in. cubes
5 T. canola oil, divided
2 med. onions, sliced
1 Cup beef broth
1 can (28 oz) diced tomatoes, drained
1 tsp. celery salt
2 Tsp. dried thyme
1 bay leaf
4 cloves garlic, minced
2 T. cider vinegar
3 T. molasses
8 oz. baby carrots cut in half lengthwise
2 parsnips, diced
½ Cup golden raisins
salt and pepper to taste
Combine flour, 1½ tsp. salt and 1 tsp. pepper in large bowl.
Dredge meat in flour mixture. Heat 2T. oil in large skillet over medium heat.
Add half of beef and brown on all sides.
Set aside, brown remaining beef with 2T. oil.
Add remaining 1T. oil to skillet and cook onions stirring to loosen any browned bits, about 5 minutes.
Add broth, tomatoes, celery salt, thyme, bay leaf, garlic, vinegar, molasses and remaining tsp. salt and remaining pepper. Bring to a boil.
Add browned meat and boil 1 minute.
Transfer mixture to slow cooker. Cover and cook on LOW 5 hours or on HIGH 2 ½ hours.
Add carrots, parsnips and raisins. Cook 1-2 hours longer or until vegetables are tender.
Season with salt and pepper.
Favorite Brand Name Secrets of Slow Cooking
Yield: 6-8 servings
2 tsp. salt, divided
1½ tsp. pepper, divided
2 pounds boneless beef chuck roast, cut into 1½ in. cubes
5 T. canola oil, divided
2 med. onions, sliced
1 Cup beef broth
1 can (28 oz) diced tomatoes, drained
1 tsp. celery salt
2 Tsp. dried thyme
1 bay leaf
4 cloves garlic, minced
2 T. cider vinegar
3 T. molasses
8 oz. baby carrots cut in half lengthwise
2 parsnips, diced
½ Cup golden raisins
salt and pepper to taste
Combine flour, 1½ tsp. salt and 1 tsp. pepper in large bowl.
Dredge meat in flour mixture. Heat 2T. oil in large skillet over medium heat.
Add half of beef and brown on all sides.
Set aside, brown remaining beef with 2T. oil.
Add remaining 1T. oil to skillet and cook onions stirring to loosen any browned bits, about 5 minutes.
Add broth, tomatoes, celery salt, thyme, bay leaf, garlic, vinegar, molasses and remaining tsp. salt and remaining pepper. Bring to a boil.
Add browned meat and boil 1 minute.
Transfer mixture to slow cooker. Cover and cook on LOW 5 hours or on HIGH 2 ½ hours.
Add carrots, parsnips and raisins. Cook 1-2 hours longer or until vegetables are tender.
Season with salt and pepper.
Favorite Brand Name Secrets of Slow Cooking
Yield: 6-8 servings
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