Healthy Crock-Pot Creations 365
July 25, 2016.
Recipe # 176.

                                                             Pork Roast and Vegetables

3-4 Pound Lean Pork Roast.
5-6 Large Carrots; cleaned and cut into chunky pieces.
5-6 Potatoes; peeled, rinsed and cut into wedges.
2-3 Cloves of Garlic; chopped.
1 Packet Onion Soup Mix.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover all of the Vegetables and some of the Roast; about 2 cups or a little more.

Put the Vegetables into the Crock-Pot.
Season and Brown the Roast.
Transfer it into the Crock-Pot on top of the Vegetables.
Put the Garlic on top of the Roast.
Put the Onion Soup Mix on top of all of this.
Pour in the Water on top of and around the Roast and Vegetables.
Cover and cook on low for 8-10 hours or on High for 4-5 hours or until done and tender.