Crock Pot Pork Roast with Vegetables and Gravy

This is another great recipe from Jamie Cooks It Up. It's the pork roast equivalent of a pot roast and the pork comes out tender and moist. The gravy that you make from the juices is so good and would be delicious over mashed potatoes. In fact, I think next time I'll just add the onions and carrots and have mashed potatoes with it instead of the chunked potatoes, because my family thinks every roast should have mashed potatoes and gravy along-side it. This really is a great Sunday dinner and a good switch up from the regular beef roast.

Crock Pot Pork Roast with Vegetables and Gravy

1, 3 lb pork roast
3 tablespoons olive oil
5 russet potatoes, peeled and cubed
1 large onion, cut into chunks
3 cups baby carrots
1 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup balsamic vinaigrette salad dressing
1/2 cup water
1/2 cup brown sugar

Gravy:
juices from roast
2 packets pork gravy mix
1/4 cup water
1/4 cup milk
1 can cream mushroom soup

Heat oil in a large skillet. Brown the pork roast on all sides and place in the bottom of your slow cooker. Place cubed potatoes, onions, and baby carrots on top. In a bowl combine minced garlic, soy sauce, balsamic dressing, water, and brown sugar; pour this mixture over the vegetables in the slow cooker. Cover and cook on low for 7 hours or high for 4-5 hours.

After cooking time remove the pork roast to a cutting board and let it rest for 5-10 minutes, then cut into slices. Remove vegetables from crockpot to a large bowl and cover with foil.

Meanwhile, prepare the gravy by pouring the juices from the crockpot through a sieve into a large saucepan. Add pork gravy packets, water, milk, and cream of mushroom soup, whisking well together. Heat until boiling, stirring occasionally. Serve gravy over pork and vegetables.