RancherMan’s quite the accomplished hunter. As such, we always have a freezer stocked full of pork roasts and I enjoy finding different ways to cook them. I often use my slow cooker to prepare those roasts. Most of the time I’ll flavor it very generically so I can remake the leftover cooked meat into whatever we’re in the mood for. I’ve made Carnitas Tacos, or Pulled-Pork Enchiladas, or even BBQ Sandwiches & more.

But today I’m in the mood for an Italian-style roast with diced tomatoes, chunky onions,  crushed garlic & minced fresh herbs.

I looked around the internet for inspiration for an Italian-flavored roast, but they all had too many steps for me. And too many ingredients too. I’m a lazy eerrrrrrrr, I mean busy cook!

I needed something I could just chunk into the slow cooker, season it up & forget about it until suppertime. Maybe you’re looking for something easy with few ingredients or hands-on steps too? Well then, you’re gonna love this…

Easier Italian-Seasoned Pot Roast

Since this slow cooker is large and my roasts were relatively small I decided to go ahead & fill it up. I’m a Cook-Once, Eat-Twice kinda cook ya know.

So I thawed & rinsed 3 small pork shoulder roasts (I’m guessing about 5-6 lbs total) and crammed them into my slow cooker. Then I added a can of Italian-seasoned diced tomatoes. I sprinkled 1/2 teaspoon each of salt & pepper evenly over the roast & some Worcestershire sauce too.

Finally I added some fresh minced oregano & thyme (or you could just use a couple of teaspoons of dried Italian-flavored herbs if you like) and sprinkled the pressed garlic over the top. Finally I chunked a large onion into thick wedges and tucked it around the roast.

In only a few minutes the prep portion of my meal was done. I turned the slow cooker on low and just walked away. Now that’s my kinda cooking!

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Meat Cooked To 160 Degrees

I prefer my cooked temps on these wild-pork roasts to be 160 degrees. So I cooked it for about 7 hours on low and that seemed to be about right.

It was a cold day with a rare cold front bringing temps into the low 30’s. So this meal cooking all by itself as RancherMan & I tended our chores was a welcome thing indeed. Who wants to come in from a hard day at work and start cooking supper?

Not me!

I simply walked into the house after a long day of work to the delightful smell of homemade roast. I whipped up some mashed potatoes and steamed up a few spears of fresh asparagus from the garden and our homemade supper was done!

Who said homemade cooking had to be hard or time consuming??

Simple, hands-off and delicious. Give it a try!

www.TexasHomesteader.com

Slow Cooker Italian Flavored Pot Roast

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Ingredients Method

Ingredients

  

INGREDIENTS

• 2 - 3 lb Pork Shoulder Roast
• 14.5 oz Italian-Flavored Diced Tomatoes, undrained
• 1 large Onion, diced
• 4 cloves Garlic, pressed
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian herb mixture such as dried basil, oregano or thyme
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper

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Method

 

INSTRUCTIONS

1. Place roast in slow cooker & pour diced tomatoes over roast.
   

   Sprinkle Worcestershire sauce evenly over top of roast.
   
2. Sprinkle salt, pepper & seasoning evenly over top of roast.
   
3. Press garlic & sprinkle over roast.  Add wedges of onion evenly around roast.
   
4. Cover and cook until the internal temperature of the roast is 160 degrees.  (on low around 7 hours or on high 4 hours, depending upon your slow cooker)
   

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