A classic crockpot recipe for Crock Pot Pork Chops and Gravy that cooks up tender in a ... cooking time since they will cook ...

I used a nearly 3-pound, bone-in pork shoulder ... the top inch of the pork, so add more broth or water if needed, but not enough to submerge the roast. Cover the crock pot and cook on high ...

Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture ... Serve with the gravy and a sprinkling of parsley.

Remove the pork roast from the pot and ... Taste the gravy and season with salt and pepper, if needed. Slice the roast (it should begin to fall apart) and remove the shoulder bone.

I love how it fills my whole house with its delicious aroma! Swap option: If you prefer to use flour for the gravy, make a slurry with the flour and a mixture of warm water (not too hot ...

Take the cooked pot roast out of the cooker and place it into a large casserole dish. Take 2 forks and shred the beef. It should shred easily.

Such is the case with my recently acquired clay pot ... succulent roast, which is even better when served with gravy made from the flavorful juices. Asian spices and pork marry well with Pinot ...

Season pork roast on all sides with salt and pepper ... Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way. Serve buffet-style with buns or tortillas and if you like ...

The key to good meat is the way you roast it or braise ... like a really thick gravy you may dissolve 1 tablespoon of corn starch with 3 tablespoons water. Add to boiling pork drippings and ...