Fleur de Lis

Fleur de Lis

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Monday, March 3, 2014

Crock Pot Pork Roast with Gravy


The crock pot is such a timesaver for me.  How easy to take a few extra minutes in the  morning and come in the door in the afternoon to a wonderful meal? 

I cooked a 5 pound Boston Butt in the crock pot today and the pork will be used in several different meals this week.

But for tonight, we will enjoy pork with gravy over mashed potatoes and crock pot pinto beans and cornbread.  Today has been cold, rainy and dreary.  Tonight this will make up for the blah-ness of today.

1 large onion, thinly sliced
2 T. chopped garlic
5 lb. Boston butt covered with Lolly's Seasoning Blend
Water to cover

I put all the above ingredients in the crock pot this morning around 6:30 on high for about an hour.  Lowered the temp to low and let it cook until 4:30 this afternoon.

It was fall apart tender and ready to be devoured.  But first we'll make some gravy with a little of the broth.

Pour the juices from the crock pot into a large measuring cup and let the fat rise to the surface.  Skim off 4 T. fat drippings from the broth and put into a medium skillet.  If you don't have 4 T. of fat drippings, make up the difference with butter.  Add 4 T. all purpose flour to the fat drippings and stir with a whisk to make a roux.  Cook over medium-low heat until the flour is lightly browned.  It will take about a minute.  Slowly whisk in 2 cups of the broth and stir until thickened.  Add salt and black pepper to taste.





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