a bone in piece of pork
a few red potatoes
a few sprigs of rosemary
salt and pepper
for the gravy:
drippings from your pork roast
more salt and pepper
For the roast:
add all the ingredients into the crock, I put onions and garlic down first so they can cook fast and release their oniony goodness, with some rosemary for flavor.
Then add your meat and potatoes, more rosemary.
liberally add salt and pepper.
Put that crock on low for 6-8 hours or high for 4-6 hours.
Pork is done when it’s approx 160 degrees.
When all is done with your roast, take it all out and pour your drippings into a small pan, in a little cup mix cold water with about 1/2 tbsp of corn starch, once it’s mixed add it to your drippings. Turn the heat up to about med high and stir. when it starts to thicken add about 1/4 cup of milk and continue to stir until desired consistency is reached. If your gravy doesn’t thicken up add more cornstarch, mixing it with water first. But depending on how much drippings you have (I only had about 2 cups) you don’t want to add too much cornstarch or your gravy will be weird and gel like.
Add salt and pepper to taste.
I am not a cook, I am a woman who likes to cook. Most of my measurements are approximations. I hope that you enjoy my recipes as much as I do. But for any kitchen failures, I am sorry.
Have a lovely day, and remember to find me on Facebook!