Pork Roast with Summer Vegetables

Pork Roast
with summer vegetables

1 pork sirloin roast
4 tomatoes, chopped
3 peppers, chopped
1/4 cup sweet yellow onion, chopped
2 cloves garlic, minced
Salt and pepper
2 Tbsp fresh Italian herbs, chopped
2 cubes chicken bouillon with herbs
¼ cup Worcestershire sauce
1 large zucchini

1. Place roast in crock.
2. Distribute chopped tomatoes, peppers, onion, garlic, salt, pepper and herbs over roast.
3. Dissolve bouillon with water in a small saucepan. Remove from heat. Add Worcestershire. 4. Pour over veges and roast. 
5. Add additional water to crock to cover roast. Cook on high for 2 hours, and then reduce to low heat for an additional 4-6 hours.
6. Just before serving time, sauté zucchini on stovetop. Serve with roast.

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