“A champion needs a motivation above and beyond winning.” ~ Pat Riley

It’s a good day to be an Alabama fan! Whoot, Whoot! Rooooolllll Tide!

BACK to BACK championships! The 3rd in 4 years! And being the wife of an Auburn fan, I must add it is the 4th in a row for the state of Alabama with AU taking the other of the four.

We are the football state if you ask me.

But I am pooped – I was up way past my bedtime watching that game. So tonight is an easy dinner night, which usually means a crockpot dinner. And tonight that crockpot dinner is a very flavorful pork roast I found on allrecipes.com.

Yummo Pork Roast

  • 1 (2 pound) pork roast
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup beef stock
  • 3 tablespoons soy sauce
  • black pepper to taste
  • 2 tablespoons minced garlic

Place pork roast in slow cooker and top with onion soup and water.

Add in beef stock and soy sauce. Mix well and turn to coat.

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Top with minced garlic. Spread over top of roast.

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Cook on high for 5 hours. (about 4 hours in start basting a little with the sauce and with with about 10 minutes left flip and mix in the garlic)

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Remove roast from cooker. Slice pork and serve with sauce.

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I served it with refrigerated mashed pototoes (I like Bob Evans) and a bagged salad.

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Doesn’t get much easier than that!

Roll Tide.

abp

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46 thoughts on ““A champion needs a motivation above and beyond winning.” ~ Pat Riley

  1. jill says:

    Making this now. Your picture doesn’t show as much liquid as when I added the 3/4 stock, 1 cup water and soy sauce? Hope it still comes out ok

  2. pooreamy says:

    The slow cookers could possibly be different sizes and that makes liquid levels look different. I don’t believe it will make a difference in the outcome. I hope you enjoy it!

  3. Jackie says:

    I think it’s so cute that you reply to all of your comments. Also, I’m putting this in the crock pot right now…it’s a favorite of ours 😊

    • pooreamy says:

      I’m sure a frozen pork roast would be fine but I would think it would need to be thawed some first. You could probably cook it longer on low but having never done that – I’m not sure how it would affect the other ingredients. I would love to know if you try! πŸ™‚

      • Toni says:

        Turned out amazing! I cooked it on low for about 9-10 hours and it was great! Thank you for the delicious recipe!

  4. Sasha says:

    Made this the other night and it was DELICIOUS! We used a bit of corn starch to thicken the sauce near the end, and I’m just about to put a beef roast in the crockpot to see if it tastes as yummy with beef as it does with pork! (I’m sure it will be a hit!) thanks for the delicious recipe!!

  5. Jennifer says:

    My husband wouldn’t let me leave your page without saying “Roll Tide!” lol! Thanks for the recipe, sounds delish. πŸ™‚

  6. Tash says:

    Hi Amy! I just threw this in the crockpot right now, I’m curious though – do you happen to have the nutritional information for this recipe? Hope it turns out – fingers crossed πŸ™‚

  7. Brian says:

    Trying this today. The pork roast i got was 7 pounds so I cut it into about 4 pounds and just doubled the amounts in your recipe. I think it’s turning into shredded pork now. I was kind of hoping it looked like your picture. We’ll see how it finishes though. The sauce doesn’t look very thick, any suggestions?

    • pooreamy says:

      Honesty, you probably have a more fatty piece of pork (like a Boston butt) which will shred like BBQ meat. The one I used was quite lean. I personally like the fattier meat myself :). As for the consistency, it was not very thick but you could always add a cornstarch slurry (cornstarch and water whisked together) to thicken it up.

  8. Colleen Coco Spencer says:

    Great recipe! Made it last night with a large boneless pork roast. Cooked on low for 5 hours. About 1 1/2 hours before it was done I added potatoes and baby carrots. The dish was great. I used a whole can of beef broth as I did not want to waste it. Could of done without the water then. I also sliced a onion and layer it under the roast . Another recipe said that they did this and it was great. Thank you

  9. Jessica says:

    Maybe a dumb question but I don’t know the answer!! Do I cut the strings off before I cook or afterwards?? My pork roast came in web is strings…

  10. Steven C Hacker says:

    I made this today and it is amazingly delicious! I just tweaked it a bit by rubbing a small amount of sage on the pork. One of the best I’ve made.
    Thank you!

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