Pork Roast over Sweet Potatoes for the Crock Pot

From: Chef #511026

On Nov 6, 2009

My husband LOVED this. I didn't have fennel, so I used rosemary as others have, personally, I didn't like it as much as he did. Next time I will use the fennel and I will add a bit of brown sugar too...it was a little bland for me, but still very good.

From: Quincy

On Nov 4, 2009

This is the second time Ive made this and it is terrific. The pork roast was a little big so I did put it in the oven for the 1st hour then shifted it to the crockpot. My s/o loves it and was happy to finally have a pork roast that wasnt dry! Prepared as the recipe states this is easy, delicious and oh did I say delicious?

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!