Pork Roast with Mushroom Ragout

I love the way roasts just fall apart when you cook them in the crock pot. About an hour before serving, I took two forks and easily shredded the pork right in the pot. All of the flavors here worked together well although I could not distinguish the different types of mushrooms after they cooked for so long. And remember, if you’re away from home too long during the day to use your slow cooker, you can cook while you sleep. I would definitely recommend this recipe.

1/4 c. flour
1 (14 oz.) can petite diced tomatoes
1 T Italian seasoning
1 (10 oz.) package button mushrooms, cut in half
1 (8 oz.) package baby portabella mushrooms, cut in half
1 (3.5 oz.) package sliced shiitake mushrooms
2 lb. pork loin roast
salt and pepper

Combine flour, 1/2 can tomatoes, 1/3 c. water, and Italian seasoning in a slow cooker; stir well with a whisk. Add all mushrooms. Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour remaining tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 6-7 hours.

-Adapted from Cooking Light

3 thoughts on “Pork Roast with Mushroom Ragout

  1. I made this yesterday and it was super. Very tender with lots of flavor and easy. I used mushrooms that were on sale to keep the cost down a bit.


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