Now, the recipe is my friend Linda's over at..................................................................................................
She has a charming blog, full of wonderful home decorating tips and ideas, antique shop hops, and good down home cooking. She mentioned that her favorite go to Autumn meal was a pork roast cooked in the slow cooker, with apples and onions, and a packet of brown gravy mix mixed in, which makes up a delicious gravy to pour over your roast when serving. Well if you know me at all, you know I rarely follow a recipe, but rather use it as a suggestion. I have cooked pork roasts dozens of ways. I have done them in the slow cooker too, but haven't used the brown gravy mix before. I could not stop thinking about this meal. It has been cooler here, and I have been decorating for fall, so this seemed like the perfect meal this week. I did put my own twist on it too. I bought a nice sized pork roast, 3 1/2 pounds. If I am putting meat in the crocker, I always brown it first. This gives it more flavor, I think. So I seasoned it well on both sides, with cracked salt and cracked pepper and granulated garlic. Then I dusted both sides with flour. Meanwhile, get your pan screaming hot, add a couple T of oil to sear meat.
Isn't that a beautiful roast? Once you place it into the pan, don't move it until it is browned and ready to turn over. About 3 minutes per side or so.
While searing, cut up an onion or two, just a rough chop, and a couple of apples. I only used three, but you could use as many as you want. Again, just a rough chop, you want the pieces large.
You can see I used red and green apples. Whatever you have will work fine. After roast has finished browning nicely, place into crockpot and pour apples and onions over top. Now, take a packet of brown gravy mix, and 1 cup or so of apple cider and whisk together, and pour over the top. This is really where I sort of did my own thing here with Linda's recipe. I don't know if she adds any liquid to hers or not. I love the tang this added to the dish, and the smell while it was cooking was amazing!! I turn the crocker to high for the first 2-3 hours of cooking and then down to low to finish off. I know most recipes say lo all the way, but I find that I get better results this way, particularly with meats. This is what it will look like when done. I put this on at about 9:00 a.m., and we ate at about 6:00. When Erika got here at 4 to pick Noah up she said, " WHAT are you cooking, it smells amazing!?" I wound up cutting half off for her to take home.
MAKE. THIS. SOON.
And Linda....THANK YOU for the recipe and inspiration for a wonderful dinner for fall.