Pork Roast and Harvest Vegetables

  • Author: Better homes and Garden
  • Prep Time: 30
  • Cook Time: 600
  • Total Time: 10 hours 30 minutes


I am always looking for a simple and easy recipe to make.  John and I are always running and it is so good to come home to a meal from the crock pot.  Enjoy!


  • 1 (3-3 ½-lb.) Circle B Ranch butt roast, trimmed
  • 1 Tbsp. vegetable oil
  • 3 medium parsnips, peeled & cut into ½-in. pieces
  • 3 medium carrots, cut into ½-in. pieces
  • 2 stalks celery, cut into ½-in. pieces
  • ½ onion, cut into chunks
  • 1 large red pepper, cut into bite-size pieces
  • 3 Tbsp. quick-cooking tapioca, crushed
  • 1 cup chicken broth
  • ½ (6 oz.) can frozen apple juice concentrate, thawed
  • ½ bottle hard cider
  • ¼ tsp. ground cinnamon


  1. If necessary, cut meat to fit into a 5 to 6-quart slow cooker. Sprinkle meat with ¼ tsp. each of salt and black pepper. In a 12-inch skillet heat oil over medium-high heat. Add meat; cook until browned on all sides. Drain fat.
  2. In slow cooker combine parsnips, carrots, celery, onion, and red pepper. Sprinkle with tapioca.
  3. In a small bowl combine chicken broth, apple juice concentrate, hard cider, and cinnamon with ¼ tsp. salt and ¼ tsp. black pepper. Pour over the vegetables in slow cooker and add meat.
  4. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
  5. Using a slotted spoon, transfer meat and vegetables to a platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat. Serve the remaining liquid on the side if desired.


  • Serving Size: 6

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