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Pork Roast With Carrots, Apples, and Rosemary

Pork Roast With Carrots, Apples, and Rosemary

Course: Main Course

Products: Slow Cookers


  • 2 Granny Smith apples, cored and each cut into 8 wedges
  • 1 Tablespoon lemon juice
  • 4 pound boneless loin pork roast
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 medium onion, cut in eighths
  • 4 large carrots, cut into 1 1/2-inch (3.8-cm) pieces
  • 1 fresh rosemary sprig


    1. Toss apples with lemon juice; set aside.
    2. Season roast with salt and pepper.
    3. Place half of onions and 4 to 6 apple wedges in crock.
    4. Top with seasoned roast. Surround roast with remaining apples,onions, and carrots and top with rosemary. Cover slow cooker.
    5. Cook on HIGH for 4 hours, MEDIUM 5 1/2 to 6 hours OR LOW 7 to 8 hours
    Serves: 4 to 6

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

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