When we moved across the country to California from Illinois earlier this year, I had to leave behind or sell many things due to not having room in our moving truck. I was pretty bummed about giving up so much. But once I got here, I was so pleased with everything that I never knew that I was living without it. The people we bought our house from left us so many wonderful things. One of which was a few rosemary bushes.
I could never get rosemary to grow when I was living in the Midwest. But it seems to thrive here and is in a lot of landscaping, which I am grateful for the abundance of this herb. I love using rosemary in my cooking. In the past, I have used it as a dried whole herb or a dried powdered extract in culinary dishes such as rosemary chicken or on focaccia. But what I did not know until I started researching my gifted herbs is that it also is a good source of iron, calcium, and B6.
Today I decided to try a little FRESH rosemary as part of our dinner. Expanding on my typical crockpot pork pot roast, I added a little and oh my goodness, it was heavenly. If you need a quick and easy dish that gourmet tasting dish, you have got to try this. You could even serve this at a dinner party, and people will think it was catered. It was THAT good. Just make sure that you use FRESH rosemary to get the best taste.
Crockpot Rosemary Pork Pot Roast
Ingredients
- 2 large garlic cloves pressed
- 2 large sprigs of rosemary
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- 2 lbs boneless pork sirloin roast
- 3 large carrots sliced
Instructions
- Mix garlic, salt, and pepper together in a small bowl.
- Rub garlic mixture over roast.
- Place roast, fat side down, into crockpot.
- Add sliced carrots around roast.
- Strip the leaves off one sprig of rosemary and sprinkle on roast and carrots.
- Place the other sprig of rosemary on top of roast.
- Cover and cook on low for 8 hours or high for 4 hours.
Notes
Place pork and carrots on a platter.
Pour crockpot juices over.
