With the record breaking snow in Michigan this winter, comfort food in a crock pot remain tops on my list. I toss everything in the crock pot before I start my work day and it is ready by dinner time. Convenient, easy and there is little clean-up.
Prep time is around 20 minutes. You will want to use a 5-6 quart crock.
- 1 large white onion, peeled and quartered
- 1 cup frozen cranberries
- 3 stalks celery, cut into 1 inch pieces
- 1 large pear, cored and cut into wedges
- 1 large apple, cored and cut into wedges
- 1 1/2 teaspoon dried thyme
- 2/3 cup dark brown sugar
- Center cut pork roast (2 1/2 pounds)
- 1 cup chicken broth (I use the broth in the box)
- 6 ounces Brie cheese, cubed
- 1 1/2 teaspoon salt
Place fruit, celery and onion in the bottom of crock pot. Cover with thyme, sugar and 1 tsp. salt.
Place pork roast on top and pour chicken broth over top. Sprinkle remaining salt over the roast.
Place cover on crock pot and cook on low for 6 hours. Drop cubed Brie cheese on roast. Cover and cook for an additional hour.
Remove meat to platter and arrange fruit and vegetables around the pork.
TIP: You can brown the pork roast before placing in the crock pot. Pour 1/4 cup olive oil into a skillet and brown both sides of the meat for about 2 minutes.
Any liquid left in the crock pot can be thickened and served as sauce.