Ingredients
-
1 tablespoon vegetable oil
-
1 teaspoon salt
-
1 cup chicken broth
-
1 medium onion, sliced
-
6 garlic cloves, peeled
-
8 slices fresh lemon peel (3x1/2-inch each)
-
1 1/2 lbs red potatoes, cut in 1/2-inch thick slices
-
1 (16 ounce) bag peeled baby carrots
-
1/2 teaspoon dried thyme
-
1 teaspoon fresh coarse ground black pepper
-
1 (3 lb) boneless pork loin roast
Instructions
- In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
- Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
- Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.