Reviewed: Jan. 11, 2003

It's good. Nice tender meat and potatoes were perfect softness. I would jazz up the spices a bit next time, possibly put the garlic cloves directly into the meat.

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MAYO33

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Reviewed: Dec. 12, 2002

This was alright. Dry as a bone, not too flavorful or delicious. More veggies needed. I had to put about a pound of salt on every bite.

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SPIN-GLASS

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Reviewed: Nov. 26, 2002

oh my, what a great recipe!! i didn't change a thing and it came out perfect. my parents came to visit, and they could not believe how wonderful it was. 9/25/08... The posting above was made a few years ago, and I've made this several times since, but I thought I'd change it up a little this time. I've always added more garlic than called for, but this last time I seared the pork roast as I usually do, then I added about a 1/2 can of chicken broth to the drippings, let it come to a simmer to loosen up the bits stuck to the pan, then poured it into the crockpot along with the rest of the broth...that small step took this recipe to another level!! This is really the only way I cook pork roast. Thank you so much for this posting.

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smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 12, 2002

The recipe was easy and extremely flavorful. I used acorn squash instead of sweet potatoes and they had a very interesting flavor. The liquid made a great cornstarch gravy.

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KATIESKOALA

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Reviewed: Oct. 22, 2002

This was a very tender roast. I used a 3 lb. boneless sirloin, tied. I seared it in olive oil after I rubbed it with rosemary and Mrs. Dash Garlic & herb. I didn't have sweet taters, so I just used russets. After it was done, I poured the broth into a saucepan and thickened it with cornstarch to make gravy. Yummmmmy!!

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DEBMILLIKAN

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Reviewed: Sep. 25, 2002

Great meal! I made a gravy from the broth after it had cooked 6 hours that had a super flavor.

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LEKRIKET

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kingwood, Texas, USA

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Reviewed: Aug. 24, 2002

This was a very good recipe! I only used 3 cloves of garlic and it was still very flavorful. I put in two onions instead of one. The meat was very tender. The sweet potatoes were very tender, NOT mushy and tasted wonderful. I had leftovers and when reheated in the saved broth in a saucepan was just as good as the first day it was made. I put the leftover meat in a low oven wraped in foil for a short time and it was still mosit and tender. My husband loved this and said he definitely wants this as a "make again" recipe. One hint, if you open the lid even just one time before the minimum cooking time, you loose 1 to 1/2 hrs. of cooking time, which means you have to add that additional loss of time to your expected time done.

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ELIZABETH34

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Reviewed: Jun. 27, 2002

This was a very easy way to make a yummy pork roast. It came out moist and we liked that. It also is a great recipe if you want "comfort food" and do not want to heat up the house with the oven.

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JULIECHAPEL

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Reviewed: May 14, 2002

Kids and hubby raved about this meal! This is reallly goood Mom!

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MELANIE721

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

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Reviewed: Apr. 8, 2002

The finished recipe was really bland. When making the recipe, I hoped it would taste good, because it was really easy. Oh well. The sweet potatoes turn to mush and the combinations of ingredients do not really mix well together. Not to mention, the pork was extremely dry. Even worse leftover!

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