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Urgrace
Member
08-19-2000
| Friday, November 17, 2006 - 10:38 am
Another thing that makes a pork roast tasty is an onion soup mix sprinkled over the roast then add a head of cabbage that has been quartered. You can also add some chopped or sliced carrots for color. The juices from the cabbage marinate the pork, and the juices from the pork gives the cabbage a yummy flavor. Serve with boiled potatoes. This is a very hardy and inexpensive meal.
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Whoami
Member
08-03-2001
| Saturday, November 18, 2006 - 8:47 pm
Well, as I expected I couldn't talk Mom into the applesauce/cranberry idea. She insisted she wanted it done just like we do the pot roast (with potatoes, carrots, and this time mushrooms), so I did. I might have been able to talk her into the cabbage recipe, but I already had the darn thing in the crock when I read your post! It came out ok, but the pork roast sort of disintegrated. She said it was really good. I myself found it rather bland tasting. Oh well. I guess I'll stick to the pot roast for future crock pot recipes. Seems that's almost all she wants any more. We've had it three times this month, and I got another one just cause it was on sale, so I'm sure we'll be having another one soon after Thanksgiving. 
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Schoolmarm
Member
02-18-2001
| Sunday, November 26, 2006 - 2:58 am
When I do a roast that turns out kind of bland, especially on the "leftover" second and third days, I just season it with Monteray Steak seasoning. The coarse pepper and salt really perk up the roast. I like the pork roast with onion soup and fresh mushrooms. Maybe carrots and potatoes if I have them. I want to try the cranberries and applesauce one, it sounds delicious.
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Whoami
Member
08-03-2001
| Thursday, December 21, 2006 - 8:08 pm
I experimented with a pork roast recipe that came out pretty good. Mom liked the cabbage idea, but we didn't have a fresh head of cabbage handy. So.....we dumped a couple of cans of sauerkraut over the top of the roast instead of cabbage. Got the idea partly from the cabbage idea above, and from the fact Mom always requests sauerkraut sort of "stir fried" in the drippings left behind in the pan when I fry pork chops. So I thought.....hmmmmm....that might work! And, it did!
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Halfunit
Moderator
09-02-2001
| Friday, December 22, 2006 - 10:08 am
Who, that sounds yummy! When I put a pork roast in the crockpot, I always make a bed of sauerkraut for it to sit on, and then I throw more on top. I love kraut! Add some red skins next time.
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Jewels
Member
09-23-2000
| Thursday, January 18, 2007 - 11:15 am
I bought a pre-marinated pork roast (Applewood Smoke Seasoned) from Costco that I want to put in the crock pot today. Kind of a silly question, but since it is already seasoned do I just add water or broth to it, or do I not add anything at all? How long would it take in the crock pot on low? I think I will put some potatoes in with it too.
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Grooch
Member
06-16-2006
| Thursday, January 18, 2007 - 11:19 am
Lol! When I first read the title of this thread, I thought it read "Crack Pot Religions"! I thinking, shouldn't this thread be in the News & Views section? I think I need to go take a nap. 
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Maris
Member
03-28-2002
| Thursday, January 18, 2007 - 11:33 am
Jewels, I did the very same thing this weekend, I bought a parmarinated pork roast from Costco. I put in half a cup of water and I also added a half cup of fres squeezed orange juice with it and mushrooms. I cooked it on low for seven hours. It was quite yummy. As I recall the total weight of the roast was 2.5 lbs.
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Jewels
Member
09-23-2000
| Thursday, January 18, 2007 - 2:52 pm
Thanks, Maris. I've got it in and it sure smells good, hopefully it will taste just as good!
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Halfunit
Moderator
09-02-2001
| Thursday, January 18, 2007 - 5:22 pm
I hope your roast turns out great, Jewels! I have also had the 'pre-flavored' pork roast. I used a 16oz bottle of apple juice instead of water. Depending on the weight, I'd say 7-10 hours on low. Enjoy!
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Urgrace
Member
08-19-2000
| Thursday, January 18, 2007 - 6:32 pm
Well aren't most sauerkrauts just cooked cabbage? I know some of them have vinegars in them, which wouldn't hurt a pork roast anyway.
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