Slow Cooker
Pork Roast and Gravy
Buttery Brussels Sprouts and Rosemary Rice
Ingredients
- 1 onion, sliced
- 3 lb boneless pork shoulder
- ½ (2.1-oz) pkg onion soup mix
- 1 (10.5-oz) can cream of mushroom soup
- 1 Tbsp Worcestershire sauce
- ½ cup water
Instructions
- Place sliced onion in a lightly greased 5- to 7-quart slow cooker; top with roast. Sprinkle onion soup mix over roast.
- Whisk together soup, Worcestershire sauce, and water. Pour over roast.
- Cover and cook on LOW 10 hours or until roast is very tender.
- Shred roast (reserve 1½ cups roast for Pork Fried Rice recipe). Serve remaining roast and gravy with Rosemary Rice recipe.
Side Dish Ingredients
- 1½ cups long-grain rice
- 1 tsp dried rosemary
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 (10-oz) pkg frozen baby Brussels sprouts in butter sauce
Side Dish Instructions
- Cook rice according to package directions, adding rosemary to cooking water. Stir in oil, salt, and pepper.
- Cook Brussels sprouts according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
187
|
223
|
410
|
| Fat (g) | 10 | 4 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 18 | 6 | 24 |
| Carb (g) | 4 | 44 | 48 |
| Fiber (g) | 1 | 0 | 1 |
| Sodium (mg) | 320 | 348 | 668 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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