Slow Cooker Pork Roast

This recipe is easy to make and delicious. All you need is a 5lb Pork Roast - or Beef if you don't eat Pork - chives, thyme, rosemary, 10 small red potatoes, carrots, the Holy Trinity of Spices, and some form of onion (I used a scallion). Spice everything to taste. The tools that you will need are a Crock Pot, Cutting Board, and Paring Knife.

I started off with a 2lb bag of little carrots, and by the time I finally got around to making dinner, and not feasting on carrots and ranch dip, I had about a pound left. I put half of this in the bottom of my Crock Pot. I then drizzled some chile and garlic infused olive oil over them.  Simply because I love garlic, I added a tablespoon of minced to the bottom as well.  I then took to slicing all my potatoes and my scallion. I cut the potatoes in half and tossed them in the pot. I minced the scallion and threw it in as well. I gave it all a good stir so that the flavors would begin to party!

I carefully unwrapped the roast and set it on my cutting board. I washed my hands. I grabbed the other spices out of my fridge and pantry. I whipped up a small bowl of salt and pepper and then began giving the roast a massage with it; we want him to be comfortable after all. Once done I put him in the pot on top of all the goodness that was already there. I washed up again. I grabbed some chives, I think it was about 3, cut them up and threw them in the mix. I added 2 - 3 rosemary and thyme twigs to both sides and set some scallion, thyme, and rosemary on the top.

I closed the lid and turned the timer on 10-hours.

Now if you are anything like me, you know that you can't get up in enough time to prep a nice dinner and get to work on time, I just prep it the night before and put it in my fridge for instant access the next morning.

After the magic happened, and I came home from work, I could smell the mixture of herbs, and meat coming from my kitchen when I walked in the door.  I washed off my cutting board with soap and water. I was eager to see how it tasted. It was far too hot for me to handle, and cut off the strings holding it all together. So I let it sit for about 20 minutes while I fished out the yummyness on the bottom.  I also made sure to pull out any of the annoying, inedible twigs that were left over from the herbs. Once cooled I cut off the strings to the roasted and sliced myself a hearty portion. I also made sure to serve myself a hearty portion of veggies.

That first bite was heaven.  The roast was nice and tender, juicy, and full of flavor.  The veggies were much the same, with the potatoes being my favorite (but I am a meat an potatoes kinda girl).

Drink: I paired this with a simple apple cider. It helped bring out the freshness of the meat.  If you are looking to go more alcoholic with it, definitely go with the hard ciders and in something like apple or pear.  The crispness accentuates the flavor of the meat.  Avoid anything apricot as it could be too over powering.