Reviewed: Mar. 7, 2004

Very sweet...husband said it could use more garlic, less sweet...but still very very good. Kids would like it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2004

Easy to make, and very tasty. Although next time, I will put some brown sugar on the sweet potatoes. I like them very very sweet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KRAYEZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2004

The roast turned out "ok", nothing too special. Ours was not dry either. The sweet potatoes turned into mush. The one child I have, who eats anything, passed on them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRAT2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2004

Smells very good when cooking, but I thought it was too garlicy. I took the suggestion of putting slivers of garlic into the pork, because we love garlic, but I think it was too much. I will make it again with less garlic and I won't insert it into the pork. Otherwise very tender and juicy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mousefrei

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Northfield, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2003

I used this recipe as a base to get the final results I was looking for. My pork turned out excellent, extremely tender and not the least bit dry. I left out the sweet potatoes because I just wanted plain mashed potatoes that I could pour gravy over. I seared the pork with my seasonings of choice, garlic, Fiesta Fajita seasoning, and salt-free Cavender's Greek Seasoning. I saved the 'drippings' from the searing to make my gravy rue then added the broth from the cooked roast to finish it up. I cooked the roast on two onions cut in half for 5 1/2 hours and just cut the cooker off to let it 'rest' for the last 30 minutes while I was finishing up the remainder of the meal. I haven't eaten until I was 'stuffed' in a long time, but I certainly did last night and so did my husband!

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2003

This is the best and easiest way to cook a pork roast. Delicious and hassle free.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KYRYBRY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2003

My cooker doesn't have a 'low' setting, it has numbers so I used the same setting I use for slow cooked pot roast. I checked it after about 3 hours and by touch appeared to be done but not falling apart tender as others described it, I was concerned it might become really dry but I threw caution to the wind and let it cook for the full 6 hours. It was juicy, and falling apart tender. Absolutely succulent!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OffRoadGal

Home Town: Casselberry, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2003

It's good. The pork was tender and the combination of flavors worked fine together; I just didn't think it was anything special.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARYKC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2003

This was so good the meat just fell apart

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DJANCSEK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2003

I thought it was very good and very tender. The meat was a little dry however so save some of the juice from the crock pot to spoon over the meat. With the leftover meat, I pulled the pork apart and put BBQ sauce on it over night. The next evening I made pulled pork BBQ sandwiches on a bun. My kids loved it and asked for 2nd sandwiches.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MTRUVILLIO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2003

I followed that other readers advice with the additional spices and it was GREAT! My guests loved it. The searing is very very important to do well (you need to only learn that lesson once). I will use this one again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MELDAWGVEGAS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2003

I used the spices as other reviewers suggested and it was really good - very tender! Will definately make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2003

Very good recipe, I followed the recipe except I used russet potatoes instead of sweet. I think the sweet would of been better and added more flavor. I think I'll try using some herbs next time, but will definatley make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jolene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2003

Oh my goodness...great recipe! I followed one of the other reviewers and added "1 TB crushed peppercorns, 1 tea of oregano, 1 tea cumin (not seeds), 1/2 tea of ground cloves, 1.5 tea of cinnamon", and I also added 1 teaspoon of chipotle. A HUGE hit at our house! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHERRILLM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2003

This was a tasty and easy pot roast. The garlic did not overwhelm the flavor of the roast or the veggies. When it was time to serve the roast was so tender it was just falling apart.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JL8MP31

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2003

I omitted the sweet potatoes. You have to make sure you sear the pork good. After searing it I cut four slits in the top and put in the slivers of garlic into the pork roast (mine had the bones), then I took 1 TB crushed peppercorns, 1 tea of oregano, 1 tea cumin (not seeds), 1/2 tea of ground cloves, 1.5 tea of cinnamon. Take a hot sauce pan and heat up your spices a bit (do not burn) this should be about 2 min or so and then rub onto the roast. Then I added the rest in the recipe. I cooked it at 4 hours high (starting at 7:30am) then at lunch I put it at 6 hours high. Them meat fell right off the bone! It was so tender and flavorful I shredded it up and heated up some corn tortillas (Milagro are the best tortillas) salsa and cheese. Very good! The spices are what I use when making empanada meat.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

FBOHLING

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2003

This recipe is incredible! I started it in the morning and by the time my husband came home the roast was falling apart. The combination of the sweet potatoes, garlic and the pork all complement each other very well!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

MARIA HAVENS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2003

This recipe was a hit. Had the in-laws over and it was gobbled up! I was a little sceptical about the garlic with sweet potatoes, but it was very good! Will definately make this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CKSCOTT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2003

This was very good, especially considering how easy it was to make. I was sure to season the roast well with garlic powder, dried chopped rosemary, seasoned salt and pepper before I seared it (sear it well too, as this locks in all the juices). I served it with honey glazed carrots and made extra honey/brown sugar/butter glaze to serve on the sweet potatoes. A delicious meal that was something other than chicken, plus my husband said he'd like to have it again which is the true test! Thanks for a great recipe Brandy!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MI Mommy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2003

This was a great meal. I took previous reviewers' advice and sliced garlic thin, inserting directly into the meat. I also added a tablespoon of quick cooking tapioca prior to cooking, this helped make a nice thick broth for spooning over meat and potatoes. Previous review complaining of dry meat either didn't have a good cut of meat or didn't brown the meat well enough before placing in the slow cooker. Thanks!

Was this review helpful? [ YES ]
5 users found this review helpful