Eight Hours Until Deliciousness

The month of December for us was kind of crazy - isn't it for most people? It felt like we were running a race and not getting very far. I had a night out and the afternoon got complicated (thanks to Bernard getting an eye infection) so I was so glad I had this pork roast in the crockpot ready to go for dinner whenever we could make time for it.
Thankfully we had a pork roast in the freezer just sitting waiting for us to decide to use it. We usually have potatoes and carrots too, add some spices and some bullion cubes - you have dinner - ready to go whenever you are. Well... as long as you give it a good 8 hours in the crockpot - especially when you've put that hunk of meat in there frozen solid - oops. Add some applesauce (yep those are MY kids sopping their pork up with applesauce) and meal is ready to go!
Often Andy spaces out leftovers over time - but this time? He had them 3 meals in a row - that means, this one? A winner and will happen again - for sure.

Crock Pot Pork Roast
2-3 potatoes
3-4 lb pork roast
2 c. baby carrots
4 beef bouillon cubes
4 c. water
2 1/2 Tbsp Worcestershire sauce
2 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp dried rosemary
1 tsp dried basil
1 tsp black pepper
1 tsp salt
Begin by prepping the veggies. Wash and cut the potatoes into cubes. I don't generally peel them but you definitely can if you don't like them on. If you use baby carrots, then there isn't any prep required but you could also use whole carrots chopped down to size.
Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes. Microwave on high for a couple of minutes and stir to get the cubes dissolved. They don't have to be completely dissolved but most of the way is best. If you want to use beef broth from a can or box, then just measure out 4 cups. Same thing goes for a beef base. Just use enough to make 4 cups of broth.
Place the pork roast into the crock pot. You can put it in frozen or thawed. Put the potatoes and carrots into the crock pot. Pour in the beef broth.
Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.
Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH. (Although I really recommend cooking it on LOW, especially if it is frozen when you started.)