Recipes for chips for eating potatoes
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There’s nothing like a single meal! Put all the ingredients in the slow cooker, turn it on, and you’ll arrive home hours later to a fabulous dinner that’s perfectly prepared and waiting for you. This type of recipe is especially great in the winter or chilly fall.
You can use any mustard in this delicious, at-home Crockpot Pork Roast recipe. It’s healthy eating; all you need to add is a simple green salad or fresh fruit. The combination of foods in this recipe is both convenient and delicious.
If you prefer, you can use a small red potato instead of a rosette or a Jukon gold potato; just cut them into fairly small pieces of the same size so they stick together evenly. Or add other Vegetable Recipes. If they are fairly tender Vegetable Recipes, such as peppers, peas or corn, add them during the last cooking time.
To this recipe, add a green or fruit salad with some toasted garlic bread. Enjoy this simple recipe with a glass of red wine. It’s perfect for company and also a delicious family dinner any night of the week.
What you’ll need
1 pound small red potatoes (cut in half) 1 (16-ounce) package baby cut carrots 1 onion (chopped) 2 garlic cloves (chopped) 1 (4 lb) boneless pork roast (trimming fat) 1/4 cup Dijon mustard 1 teaspoon dried tarragon 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon. Peppercorns 1 1/2 cups beef broth 2 tablespoons cornstarch 1/4 cup water
How to make it
Place potatoes and baby carrots around the bottom of 4 to 6-quart crown boxes. Place the onion and garlic in the bottom of the potatoes. In a small bowl combine mustard, apples, thyme, salt and pepper and spread over pork roast . Place all the Vegetable Recipes on top of the baked chips and pour the beef broth over all. Dip into the cream dish and cook on low for 7 to 9 hours or until meat thermometer reads pork at 150 F and Vegetable Recipes are tender. Remove the pork and Vegetable Recipes to a serving dish; cover tightly with foil to keep warm and let stand for 15 minutes. During this time, thicken the juices in a slow-lead sauce by mixing the corn with cornstarch water, using a wire seal. Add this suspension to the juice of the meal and cook for 10-15 minutes until thickened. Serve with meat and Vegetable Recipes. Nutritional Guidelines (per serving) Calories 193 Total fat 2 g Saturated fat 1 g Saturated fat 1 g Cholesterol 14 mg Sodium 369 mg Carbohydrate 34 g Fiber 5 g Protein 10 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)