We received a Cooking Light Slow Cooker cookbook as a wedding gift (in July), and I realized the other day that we still hadn't cooked a recipe from it! So I picked this one out yesterday based on what meats were on sale before going to the grocery store. We had it for dinner tonight, and just as I was thinking about how delicious it was, Debbie H. posted a request for a pork butt crock pot recipe! How ironic! I have just the one for you to try!
Italian Pot Roast with Potatoes
- 4 teaspoons dried Italian Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
1 3 lb. pork roast (I used a 4 Boston butt and added a little more seasoning and cooked it longer); trimmed and cut in half
2 teaspoons olive oil (lets be honest, I didn't actually measure this!)
1/2 cup chopped onion
3 garlic cloves, minced
1/4 fat-free, less-sodium chicken broth
9 small red potatoes (about 1 lb), halved (I got lucky b/c these were on sale too!)
12 kalamata olives
1 tablespoon capers (I skipped this b/c I forgot to buy them)
1 teaspoon dried oregano
1. Combine Italian seasoning, salt, and pepper, rub over surface of roast. Heat olive oil in a large skillet over medium-high heat. Add roast and brown on all sides. Remove roast from pan and place into crock pot. Add onion and garlic to the pan and sauté for 5 minutes. Add brother to pan and loosed the browned bits. Pour mixture over roast in the slow cooker.
2. Arrange potatoes and olives around the roast; sprinkle with capers and dried oregano. Cover and cook on LOW for 9 hours.