Pork Roast and Vegetables, an Easy to Fix, Frugal Meat and Potatoes Meal

Pork roast and vegetables star in tonight's frugal dinner. It's especially good when the "meat and potatoes" crew is tired of casseroles. They don't need to know it is any easy to fix, one pot meal.

I put a boneless pork roast in my Crockpot slow cooker. You could brown it first in a Dutch oven or heavy skillet, if you want to. Some say that enhances the flavor. Personally, I don't think it's worth the bother, so I skip that step. Season it. I used salt, pepper, garlic flakes, and some beef bouillon powder.

For the vegetables, I used potatoes, carrots, and onions. Wash the potatoes and cut them in half. If they are really big ones, you might want to cut them into thirds. Peel the carrots and cut them in half. Peel and quarter onions. Use enough vegetables so that with the pork roast and vegetables the Crockpot is almost full.

I did not add any water or other liquid to this. As it cooks, it forms its own rich broth.

Start this early in the day. Let it cook on the low setting for 8 hours or longer, and enjoy.

This roast was one that I bought on a "buy one get one free" sale. That, essentially, made the meat half price. I kept this one out to use now and froze the other one to use later.

I served this with homemade bread and butter, and mugs of cold milk.

After the meal, I set the entire Crockpot in the refrigerator. I'll use the leftovers, including the liquid that accumulated, in the next day or two.

In our area, pork is usually less expensive than beef, so when we have a roast, it is often pork. However, you could just as easily make this meal using a beef roast, or for that matter, a moose or venison roast, if that is what you have.

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