Chipotle Pork Roast

I've been having a difficult time making potatoes and carrots in the crock-pot.  I'd leave it on "warm" (my lowest setting equivalent to "low"), and they would never be done so I would have to turn it to "high" for an hour or two (if I was lucky).  I don't know why I didn't think to just leave it on my "low" setting (more of a medium) and stuff those hard vegetables on the bottom with the meat floating on top.  It was perfection--meat tender and veggies done!

 {Chipotle Pork Roast}

 {Rubbing the spice mix on the pork roast}

{Place on top of veggies and top with chipotles!}

Chipotle Pork Roast
from Betty Crocker

Serves 4

1/2 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
2-3 pound pork roast
3 small sweet potatoes, diced
6 small potatoes, diced
1 onion, cut into large chunks
2-8 oz can tomato sauce
1 can diced tomatoes
2 canned chipotles in adobe sauce, minced (wear gloves!)
2 tablespoons beef broth
2 tablespoons cornstarch

1. Spray a crock-pot with non-stick spray.
2. Mix spices together in a small bowl until well combined.
3. Rub spice mixture on all sides of the pork roast; set aside.
4. Mix both potatoes, onions, and tomato products in a large bowl.
5. Add spice mix to potato mix and stir until well combined.
6. Place potato mixture in the crock-pot.
7. Place pork roast on top of potatoes.
8. Spread chipotle peppers on pork roast.
9. Cook on low for 6-8 hours or until potatoes are done.
10. Mix broth and cornstarch together until dissolved.
11. Add cornstarch to liquid in crock-pot to finish the sauce.
12. Serve.

I was terribly afraid that this would be unbelievably spicy!  However, as long as you don't eat the chipotle, you should be fine!  The chipotle does impart flavor onto the pork roast without the spice.  This was so delicious!  In fact, I've probably eaten it for lunch a few times (it made a lot!)!

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