This crockpot roast is easy to put together before you leave for work in the morning, and will greet you with wonderful aromas when you walk in the door at night.
3-4 lb pork loin
1 tbsp almond oil
1 tsp sea salt
freshly ground black pepper
1 1/2 cups chicken stock
1 onion, sliced thin
4 garlic cloves, smashed
4-6 carrots, peeled and rough chopped
3 large sweet potatoes, cut into eighth
Season the pork with salt and pepper. Heat the oil in a large skillet over medium high heat. When hot, lay in the roast and sear on 4 sides, about 3-4 minutes per side.
Place in the crockpot, and add the chicken stock, sweet potatoes, carrots, onion, garlic and lemon peel. Add the salt, and cook on LOW setting for 7-8 hours until the pork and vegetables are tender. Remove the pork to a cutting board and let rest before slicing to serve with the vegetables. If you like a gravy, remove the cooking liquid to a saucepan and bring to a boil. Stir 1 tbsp arrowroot into 1 tbsp water–mix thoroughly before adding to the sauce–and stir into the cooking liquid. When it boils, the arrowroot mixture will thicken the liquid for gravy. I served it with fresh spinach sautéed with lots of garlic, some raisins plumped in red wine, pine nuts and grated Parnesan cheese.