Lunch: Pork Roast with Mashed Potatoes and Gravy Recipe

Ingredients

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

Instructions

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.

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