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.
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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