Reviewed: Nov. 20, 2009

Delicious! I added the potatoes 1.5 hours before the roast was done. When the potatoes and roast were finished cooking, I removed them from the crockpot and put foil over the platter to keep everything warm. I then turned the crockpot up to high and added some water with cornstarch to thicken - voila! Yummy gravy to serve over the meat and potatoes.

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Reviewer:

Sue G.

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Reviewed: Nov. 20, 2009

very flavorful. For my tastes it had a bit too much sodium though. I will make it again but would probably cut the salt in half.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Nov. 18, 2009

I live on the iron range and porketta is very popular here but we also do turkeyettas and beefettas using the same seasonings. it is very deliscous

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sissy

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Reviewed: Nov. 8, 2009

excellent flavor! very highly seasoned--probably the best prok roast i've ever made! DO be careful to add the potatoes with about 2 hours cooking time left or they'll be mush...very good mush but mush. i also thickened the sauce to gravy but totally not necessary!

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Reviewer:

deb

Cooking Level: Expert

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Reviewed: Mar. 20, 2006

Great, easy recipe. I did purchase the porketta seasoning in bulk food section so just rubbed the pork & added beef stock. Potatoes too mushy so will do separate next time. I had to make this a day ahead of time so was cold when I cooked it. 3.3 lb roast took 8 hours. Delicious & very tender. Will do again. Lots of stock for gravy.

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