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Country-Style Pork Roast in the Slow Cooker

An easy, hearty dish for any table! It takes very little time to make—a real plus for a busy cook. It comes out looking beautiful and colorful, which sadly didn't quite come through in the photo!

OlesyaAuthor avatar
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Roast pork in a slow cooker in a rural way
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 6 g
Fats 10 % 2 g
Carbohydrates 60 % 12 g
119 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Prep all the ingredients. Cut the meat into medium pieces and the onion into quarter-rings.

  2. Step 2:

    Step 2

    Set the slow cooker to the Sauté setting for meat—20 minutes—add the butter, top with the onion, and sauté for a couple of minutes.

  3. Step 3:

    Step 3

    Spread the meat over the lightly sautéed onion and season with salt, pepper, and spices to taste. I used a dried meat seasoning blend, khmeli-suneli (a Georgian herb blend), and a bay leaf. Sauté for up to 20 minutes (15 is fine—go by how done the meat looks).

  4. Step 4:

    Step 4

    While the meat cooks, prep the vegetables and gravy. In a separate bowl, mix the milk, finely chopped green onion, and a spoonful of flour. For the rest: cut the potatoes into quarters and the carrot into half-moons.

  5. Step 5:

    Step 5

    Once the meat is done browning, spread the potatoes over the top, salt lightly, and add potato seasoning (optional) and dried parsley (use dried—it gives more aroma).

  6. Step 6:

    Step 6

    Layer the carrot on top of the potatoes.

  7. Step 7:

    Step 7

    Next, add the half can of peas along with their liquid.

  8. Step 8:

    Step 8

    Pour the milk-and-green-onion sauce over the top. Close the slow cooker lid and set the Stew setting for 1 hour. Check that the potatoes and meat are done. If there's too much liquid, spoon some off; if too little, add a bit of hot water. You can also hold the roast on the Keep Warm setting for about 20 minutes.

  9. Step 9:

    Step 9

    Your dish is ready—enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork fillet - 264  kcal/100g

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