Slow Cooker Pork Roast with Apples, Carrots and Rosemary

Posted on September 24, 2014 in Everyday Recipes,carrots,slow cooker,main courses,onions,roast,healthy-eating,Apples,pork,lemon,carrot,rosemary,pork loin,pork roast,whole 30,whole30,

Your family and friends will think you slaved over this flavorful pork roast for hours. We won’t tell them your little secret, but we know all you have to do is toss the pork loin in the slow cooker with some seasoning, fresh fruit and veggies. It’s really that easy! Add the ingredients to your crock in the morning and by dinnertime you’ll have a hot, nutritious meal for your family.

The fresh apples and carrots cook with the pork, making this dish colorful and healthy. If you position them around the pork in your slow cooker, they will be tender and ready to eat when the pork is done. Add a sprig of fresh rosemary to the crock for even more flavor.

Not only is this dish tasty, but it’s also an easy way to make sure your family eats their fruits and vegetables. And just as great, you can let your slow cooker do all the work to get this home-cooked meal on the table by dinnertime.

Slow Cooker Pork Roast with Apples, Carrots and Rosemary

Yield: Serves 4
Author: Hamilton Beach Test Kitchen

Ingredients

2 Granny Smith apples, cored and each cut into 8 wedges
1 Tablespoon lemon juice
4 pounds boneless loin pork roast
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 medium onion, cut into eighths
4 large carrots, cut into 1 1/2-inch pieces
1 sprig fresh rosemary

Instructions

In medium bowl, toss apples with lemon juice; set aside.
Season roast with salt and pepper.
Place half of onions and 4 to 6 apple wedges in slow cooker crock.
Top with seasoned roast. Surround roast with remaining apples, onions, and carrots. Top with rosemary.
Cover and cook on HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours or LOW 7 to 8 hours.

Notes

For food safety, be sure to cook until meat thermometer registers at least 160°F (71°C).

Other recipes you might like:

Slow Cooker Coq au Vin

Slow Cooker Sloppy Joes

Rosemary Apricot Brisket Pot Roast

3 Ingredient Slow Cooker Barbecue Chicken

Written by Pat Schweitzer

Pat Schweitzer was the consumer test kitchen manager at Hamilton Beach for many years and retired at the end of 2021. She received her degree in home economics education from the University of Minnesota and found her way to Virginia. Pat worked as a teacher, seafood marketer, restaurant critic, and food writer before landing at Reynolds Consumer Products as a test kitchen economist and media spokesperson. She then oversaw the Hamilton Beach Consumer Test Kitchen, where she developed recipes, tested products, and wrote product guides. Pat was inspired by her mother, who loved to garden, cook, can, and bake for their family of seven. Now retired, you can probably find her whipping up something in the kitchen for her four grandchildren.

Comments

Looks good, but I would think a 4 lb roast would serve more than 4…

I love this idea! Thanks for sharing!

Made this today. Apples turned out mushy and pretty much dissolved, but the roast was delicious. I will make this again.

Thanks, Angie. The apples tend to get a little soft, but how soft will often depend on the type of apple used. To keep apples from getting too mushy, you can add them later in the cooking process and/or choose crisp apples instead of apples commonly used for baking. Glad you enjoyed the roast!

Can you use potatoes instead of the apples?

Slow Cooker Pork Roast with Apples, Carrots and Rosemary