Pork Roast over Sweet Potatoes for the Crock Pot

“I used 3 pounds of beef brisket, doubled the sweet potatoes and forgot about the fennel seeds.12 of us sat down to Friday night dinner, could barely get up after stuffing our faces.There were hardly any leftovers!”

“Made the recipe “as is” and it is incredible! Don’t forget the fennel seeds, it MAKES the recipe.”

“Absolutely wonderful!The pork was very tender, I also added baby carrots in the crock and they turned out great too.The pork was very tasty and fell apart!”

“I gave the recipe 4 stars because I thought the seasonings were great and the meat did come out very tender. I’m finding that with meats cooked in a slow cooker that aren’t covered in some type of sauce, it is better to brown the meat a little before putting it in the slow cooker. I think this is especially true for pork. Pork that isn’t browned before going in the slow cooker turns out a little grey and ashen in color.I will make this recipe again and brown the meat before putting it in the slow cooker.”

“I’ve been looking for some good crock pot dishes and this one sounds like it is on the mark and will definitely be tried in my household. Really enjoying all the recipes the viewers are sending in. Happy Thanksgiving to all of you and keep up the good work!”

“***Rating is for the pork only**** In an effort to save time and with all the reviews regarding the issue with the sweet potatoes, I made the pork alone. Based on other’s reviews, I also applied the rub & seared the pork on the stove top in a skillet prior to placing in the crock pot. This makes for a more appealing finished dish (colorwise & brings up the flavors of the herbs).
Lastly, I’ve used apple cider in place of stock in previous dishes, so I used this in this dish with great results. I recommend trying it if you haven’t done so. It makes a great sauce to pour over the finished dish (and whatever you make to accompany it). Made with “Green Beans with Caramelized Onions” & sweet potato souffle. Thanks for sharing!”

“I give this 5 stars with some revisions. First I doubled everything. Where I live a 2lb roast will not serve 9 people! Cut the potatoes into large chunks as suggested. Because I like a lot of seasoning I made some changes there too. Instead of plain paprika I used a smoky paprika chipotle seasoning blend which has some other spices in it such as chili pepper, cumin and oregano. I used a Herbes de provence blend in place of the plain oregano and extra garlic. Browned the meat before placing in the crock pot and then poured the chicken broth into the pan and mixed in all the the little browned bits before pouring it over the meat. After cooking poured the juices from the crock pot into a bowl and served it with the meat and potatoes for extra flavor.Spicy, sweet and salty. Yummm!”

“I didnt care for this recipe as written. I gave it 3 stars because my husband didnt mind it. The roast definitely needs to be browned first and the potatoes cut in quite large chunks, even then, I found they come out quite mushy.”

“This is very easy and quick to make.Per other reviews, I browned the roast in a hot skillet before putting into the crockpot which gave it a nice brown color and really brought out the flavor of the rub.I also chopped the potatoes larger, 2″ cubes.Cooked on high for 4.5 hours.The smell was intoxicating.The potatoes barely held together, maybe they need to be even bigger.My roast was tender and delicious and there was lots of juice for gravy.Thank you.”

“I never figure out what I’m going to make for dinner in time to do the crock pot routine, so I did this in the oven.The first time I did it exactly as written, and it was great!But of course we fiddled with the recipe just a bit this last time (just because!).We used 2 small-sized sweet potatoes, peeled and quartered in the bottom of the roasting pan, along with 1/2 medium sized yellow onion and 2 fuji apples cut into large chunks. I was out of fennel, so used rosemary in it’s place.I rubbed the spices into the roast and sprinkled the remaining over the potatoes, onions and apples.The roast was browned it in a tsp of olive oil on the stove, and the pan then deglazed with 3/4 cup chicken stock and 1/4 cup white wine (semi dry).Per a rather innovative suggestion by DS, we drizzled a very small amount of maple syrup over the whole thing and sealed with foil, baked in the oven at 350.This turned out SOOOOO good!! Thanks for sharing, Kate…we’ll be making this often!”

“This dish was very good. The only thing I would do different is cut the sweet potatoes bigger, maybe a little more than 2 times bigger. I might also add a little bit of brown sugar to the sweet potatoes, just a little though. Overall it was very good and I will most definitely make it again. Thanks!”

“My husband LOVED this.I didn’t have fennel, so I used rosemary as others have, personally, I didn’t like it as much as he did.Next time I will use the fennel and I will add a bit of brown sugar too…it was a little bland for me, but still very good.”

“This is the second time Ive made this and it is terrific.The pork roast was a little big so I did put it in the oven for the 1st hour then shifted it to the crockpot. My s/o loves it and was happy to finally have a pork roast that wasnt dry! Prepared as the recipe states this is easy, delicious and oh did I say delicious?”

“I modified this using tenderloin chops in place of the roast and cooked in the oven instead of the crock pot. I also added onions. For a recipe to feed four I peeled and cubed two large sweet potatoes, chopped two small onions in similar size of cubed sweet potatoes.I didn’t have any garlic on hand so I used 1 teaspoon of garlic powder. I placed the potatoes and onions in a large casserole dish, rubbed the spice mixture on both sides of the chops and sprinkled what was left over the potatoes and onions.Covered with foil and baked for an hour at 350 degrees. Uncovered and cooked an additional 15 minutes to brown the chops.Oh my! It was soooooooooooooo good!”

“Incredible! 10 stars! This is the most flavorful recipe, and so simple.My only substitution was Rosemary for the fennel because I didn’t have any on hand. Thanks duonyte… I browned, deglazed, and chunked the potatoes like you suggested and 6 hrs later, BAM!”

“Delicious!!”

“My pork roast was moist and super tender after 8 hrs on low.And yes, the sweet potatoes were somewhat mushy (though very tasty).I didn’t think it was that extraordinary, but my boyfriend really liked it.I think next time I’d add something spicier to play off of the sweet from the sweet potatoes.Overall very good.”

“I can’t even believe how delicious this was! I try to like my crockpot but most recipes come out like mush or completely tasteless. However, this was a perfect in every way and incredibly easy to prepare. Fennel seeds really make this dish, they add such a wonderful and unexpected flavor. Used a 2 pound sirloin tip roast from Costco and 1 T of fresh chopped garlic. Took Paula’s suggestion and browned the seasoned pork roast in olive oil, then deglazed the pan with broth and added all to the crockpot on top of 3 cubed sweet potatoes. Cooked 5 hours on low. Moist and flavorful, and it even heated up well the next day for lunch. Definitely a repeat at my house. Thanks for sharing the recipe!”

“I love the spice blend in this recipe.very good.”

“I give it 5 stars. I used rosemary instead of fennel and used the other spices as in the recipe. My roast was about 1 1/2 lbs and it was done to our liking after about 3 1/2 hours. Maybe my crock cooks hotter on low than some. Took the sweet potatoes out a little earlier. Rubbed the roast with the spices and browned it in a pan before adding to the crock pot. Delicious!!”