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Pork Roast With Carrots, Apples, and Rosemary

Pork Roast With Carrots, Apples, and Rosemary


  • 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 pieces
  • 1 sprig fresh rosemary


  1. In medium bowl, 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 slow cooker crock.
  4. Top with seasoned roast. Surround roast with remaining apples, onions, and carrots.  Top with rosemary.
  5. Cover and cook on HIGH for 4 hours, MEDIUM for 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).

Course: Main Course

Prep Time: 10 - 20 minutes

Cook Time: 2-4 hours, 7+ hours

Recommended Products: Slow Cookers

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