Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
When garden vegetables are coming in by the basketfuls, I am always eager to craft dishes that utilize as much of summer’s abundance as possible. One of the easiest ways to make use of excess is to do a simple slow-cooker dish like this one. A delicious pork roast is enlivened by ripe tomato, savory squash, fresh pepper, and hearty carrots. Feel free to adapt this recipe to whatever is ready in your garden, as nearly any vegetable will taste heavenly after hours under low heat.
• Pork roast
• 1 large tomato, sectioned
• 1 yellow squash, sliced
• 1 bell pepper, sliced
• 1 cup baby carrots
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons organic garlic powder
• 2 cups organic French onion soup
1. In the base of a slow cooker, pour French onion soup and arrange baby carrots.
2. Place pork roast atop and arrange squash, peppers, and tomato around its sides.
3. Season with garlic, salt, and pepper.
4. Cook on high for approximately 4-5 hours or on low for 6-7. For faster cooking, cut deep slits into the roast. Serve when fork tender.
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