1 boneless pork loin roast
1 c. onion, chopped
1 c. carrots, sliced
1 t. paprika
1 can (14.5 oz.) chicken broth.
2 T. flour
1/4 c. water
1 1/2 t. parsley
1/2 t. salt
1/8 t. pepper
1/2 c. sour cream
Put roast in crock pot
; place carrots and onions around roast. Sprinkle roast and vegetables with paprika. Pour chicken broth over all. Cook on low for 7-8 hours or until internal temperature reaches 160 degrees. Prior to serving, remove a majority of liquid with a baster or ladle and put in a medium saucepan. Combine flour and water until smooth. Stir slowly into saucepan. Stir in salt, pepper and parsley. Bring to a boil over medium heat and stir until thickened. Stir in sour cream until heated through. Serve gravy over sliced roast.Click here to see if there are any coupons available to go with this recipe!
Tips: This isn't a fancy pork roast but served the gravy and some mashed potatoes it made a tasty meal. Also save the leftovers for Pork Chow Mein.
Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes
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