More Great Recipes: Beef | Flavors of Your Heritage


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Serves | Prep Time | Cook Time


1/2 cup apple juice or apple cider
1 1/2 lbs. sweet potatoes, peeled and sliced 1-inch thick
3 medium onions, peeled, sliced and separated into rings
4 medium apples, peeled and sliced
2-lb. center-cut boneless pork roast, trimmed of fat
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 fresh sage leaves, snipped or 1/8 teaspoon dried
1/4 cup cold water
1 teaspoon brown sugar
2 tablespoons cornstarch

Pour the apple juice into a slow cooker, then layer the sweet

potatoes, onions and apples.

In a large nonstick skillet over medium-high heat, brown the pork on

all sides. Place the pork on top of the potato and apple slices.

Brush the mustard over the roast and sprinkle the roast with the

pepper and sage. Cover and cook on the low setting until the roast is

done and registers 165˜ on an instant thermometer, about 7-9 hours.

Transfer the roast to a platter and keep it warm. Using a slotted

spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it


In a small bowl or glass measuring cup, combine the water, sugar and

cornstarch. Stir the cornstarch mixture into the juice in the cooker;

cook, stirring often, until thickened, about 1-2 minutes. Serve the

sauce with the roast and apple-potato mixture

Pairs Well With


Our family loves this.

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