Pork Roast with Potatoes and Carrots

I got 2 Hatfield pork roasts at Giant today for around $3.25 each (B1G1 sale, plus two $2/1 coupons from the 10/16 RP).  We haven’t had a pork roast in probably 2 years, so I set about creating a recipe.  Ingredients:

  • Boneless pork roast
  • 6 carrots, sliced
  • 5 potatoes, cut into small chunks
  • 3 tablespoons Dijon mustard
  • 1 t. thyme
  • Salt and pepper to taste
  • 2 cups broth (chicken or beef)

Put the potatoes and carrots at the bottom of the slow cooker.  Cut the roast in half and place on top of the vegetables.  Mix together the mustard, thyme, salt, and pepper, and rub over the roast.  Pour broth over all.

Cook on low for approximately 8 hours, or high for approximately 5 hours.

This was a great recipe for a cool fall evening.  We added some homemade applesauce, which rounded out the meal.  The pork ended up really tender.  In Kayla’s words, “Mommy, this meat isn’t as hard as usual.”  Thanks, sweetheart!

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  1. Wow! What a wonderful recipe! This is definitely going to become a staple in our house :) Thanks for sharing!

  2. Dijon mustard is a nice touch. Sounds delicious!

  3. This is a great crock pot meal. I love your combination of vegetables with the pork, it looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.


  5. the mustard and thyme sound like a delicious combination, thanks for sharing with the Hearth and Soul hop.

  6. This is just the type of comfort food I enjoy once the weather cools off. Thank you for sharing your recipe with the Hearth and Soul Hop.

  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
    Miz Helen

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