Crock Pot Pork Roast with Potatoes and Carrots

Every time I make this meal, I go back and forth about whether or not I should post it here. After all, it’s so simple, and I think everyone already has a recipe like this. There’s really nothing special about it, it’s pretty plain and straightforward and I don’t know how blog-worthy it is, etc. etc. etc.

However. Even though it’s plain and simple, it is also one of my very favorite meals, and because of that, it definitely deserves a place here. So the last time I made this for dinner, I snapped a quick picture so I could share it with you.

This is how my mom always made pork roast in the slow cooker, and it’s one of my most frequent cravings. Despite the short list of ingredients, you won’t believe how flavorful the pork and vegetables are after they’ve cooked for hours and hours in the Crock pot. I strongly suggest mashing the potatoes and carrots up together and topping them with butter and salt. Delicious!

Crock Pot Pork Roast with Potatoes and Carrots

1 2- to 3-pound pork roast, trimmed of fat
Salt, pepper and garlic powder to taste
8-10 baby red potatoes, quartered
1 cup baby carrots
1 bay leaf
1 cup chicken stock

1. Spray Crock pot with cooking spray. Add potatoes and carrots to Crock pot and sprinkle with salt and pepper.

2. Rub pork roast all over with salt, pepper and garlic powder. Add to Crock pot along with bay leaf. If necessary, cut the roast into chunks to make it fit. Pour chicken stock over meat.

3. Cover and cook on Low 6 to 8 hours or until meat falls apart easily with a fork.