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Slow Cooker Italian Pork Roast and Vegetables

1 (3-4 lb.) Pork loin rib end roast
4 carrots, peeled and sliced
3 stalks celery, chopped
4 medium russet potatoes, peeled and cut into bite size pieces
1 ½ cup vegetable or chicken broth
1-2.4 oz. pkg. Good Seasons Zesty Italian dressing mix
1 teaspoon Italian seasoning
1 bay leaf
1 teaspoon pepper
1 tablespoon cornstarch
1½ tablespoon water

Spray inside of slow cooker with cooking spray. Add pork roast and surround it with the vegetables. Pour the vegetable or chicken broth over pork. Sprinkle the pork and vegetables with Zesty Italian dressing mix, Italian seasoning, and pepper. Add bay leaf to slow cooker. Cover and cook on low 8 hours. Remove pork and place on a serving platter. With slotted spoon, remove vegetable to platter. Carefully pour remaining juice in the slow cooker into a small sauce pan. Place sauce pan on the stove top over medium heat. In a small bowl add cornstarch and water, mix until combined. Pour mixture into the sauce pan with the gravy. Whisk together until thick and bubbly, about 5 minutes. Pour gravy over pork and vegetables and serve.

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