Autumn Pot Roast
270 mins (prep 30, cooking 240)
16 ingredients
4-6 servings
Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. A secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. Serve this with a green salad and corn muffins for a complete meal.

Categories:  crock-pot , seasonal , main-dish , fall , equipment ,
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Serving Size (138.81 g)
Servings 4
Amount per Serving
Calories 153.33 Calories from Fat 48.87
% Daily Value *
Total Fat 5.43g 33.44%
Saturated Fat 0.8g 16.05%
Trans Fat 0.0g %
Cholesterol 0.9mg 1.2%
Sodium 47.0mg 7.83%
Total Carbohydrate 26.49g 35.32%
Dietary Fiber 1.93 g 30.91%
Sugars 17.13 g %
Protein 1.76g 14.04%
Vitamin A 9041.92IU% Vitamin C 18.39mg%
Calcium 46.6mg% Iron 0.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pomegranate juice, boneless pork loin roast, large, large carrots, celery ribs, salt and pepper