Pork Roast over Sweet Potatoes for the Crock Pot

From: ChefYess

On Jul 29, 2008

I cooked it for 8 hours on low and it was enough but I guess it depends on the type of meat you use... Thanks for sharing, this is a keeper!

From: Debbb

On Apr 2, 2008

Awesome pork roast!! The meat was tender & the flavour was phenomenal!! I'm giving this rating based on the meat alone. As another reviewer said, the sweet potatoes were too soggy to eat. I strained off the potatoes & solid drippings & used cornstarch to make gravy out of the juice on the stovetop.

From: duonyte

On Jan 9, 2005

I agree with other reviewers that the cooking time is too long for just 2 lbs. of meat. I used a 4 1/2 lb. pork butt roast, and it was juicy and tasty after about 9 hours. Also, as someone else indicated, browning the roast is essential. Rub the salt and pepper into the surface, and after browning, deglaze the pan afterwards with the broth, so as to add flavor. I more or less doubled the other ingredients, used rosemary instead of fennel (2 tsp., not 4). I also cut the sweet potatoes into larger chunks, and they turned out fine. Smaller dice would have dissolved, I think. This made a lot of a gravy; I used it the next day to make cabbage soup, and it really worked well.

From: Mirj

On Nov 28, 2001

I used 3 pounds of beef brisket, doubled the sweet potatoes and forgot about the fennel seeds. 12 of us sat down to Friday night dinner, could barely get up after stuffing our faces. There were hardly any leftovers!