Crock-Pot Pork Roast For Easter Dinner
For our Easter Sunday’s dinner I made pork roast cooked in a crock-pot for hours with potatoes, carrots, and celery. I also made bread which is actually the first time I made bread since this whole #stayhome started and all of a sudden the whole world started baking all sorts of bread. I made soda bread for our St. Patrick’s Day dinner but that doesn’t really count since I didn’t use any yeast with that. It’s still bread of course but it’s not the kind of bread that the whole world has found itself making these days. Anyhoooooo, here’s an easy and delicious crock-pot pork roast recipe with seasonings that I have in hand. I started the roast at 8am so this cooked in low setting for 9 hours. If you have a smaller size of pork 9am should be a good time to start the cooking process.
Crock-Pot Pork Roast For Easter Dinner
Ingredients
- 8-9 pounds pork butt roast
- 1/2 cup Worcestershire sauce
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- a little bit of oil for searing
- 6-8 small potatoes, peeled
- 3-4 large carrots, peeled & quartered
- 3-4 celery stalks, quartered
- 2-3 pcs dried bay leaves
Instructions
- In a measuring cup or bowl, combine Worcestershire sauce, water, garlic powder, chili powder, paprika, Italian seasoning, salt and black pepper. Mix everything together then set aside.
- Heat up an iron skillet. Drizzle a little bit of oil. Sear each side of pork butt roast, 1-2 minutes each side.
- Pour some of the liquid mixture into the bottom of the crock-pot. Place the seared roast into the pot. Add the bay leaves then pour the remaining mixture into the pot. Close the crock-pot and set it to cook in low setting.
- 4 hours into the cooking, add the potatoes and carrots on top. Close the pot and continue cooking. (PS: Before adding the potatoes and carrots, reserve some of the juice into a bowl for gravy if you want to make it.)
- After an hour add the celery stalks on top. Continue cooking until all the veggies are soft and tender. By this time the cooking of the roast should have been about 9 hours if you started at 8am and finish cooking at 5pm.
Served with homemade bread and Filipino fruit salad which I whipped up last Saturday from all the fruit cups and pears that Emma’s School have been giving her for lunch.
How was everyone’s Easter? I hope you all have a blessed and lovely one. Stay Home and Stay Safe!
