Pork Roast with Mashed Potatoes and Gravy

I love roasts, but I don't think any can ever compare to my grandmother's. I HAVE to remember to get her recipe soon. This roast was okay, but very dry. The gravy ended up very bitter-I may have had too much vinegar. In the end, I wasn't a huge fan, but the reviews at Taste of Home were excellent so someone else should give it a try!

Pork Roast with Mashed Potatoes and Gravy-adapted from Taste of Home

Total Time: 4 Hours

Serves 4

• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1 cup julienned sweet red pepper
• 1/2 cup chopped onion
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 cups refrigerated mashed potatoes

Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)

For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.