Lunch: Apricot Pork Roast with Vegetables Recipe

Ingredients

1-1/2 pounds potatoes (about 3 medium), peeled and cut into wedges
7 medium carrots, sliced
1 large onion, quartered
1 can (14-1/2 ounces) beef broth
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1 jar (12 ounces) apricot preserves, divided

Instructions

In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables.
Rub remaining seasoning mixture over roast; place over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145 °).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.

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