If your family doesn't like squash, just add another cup of baby carrots and omit the butternut squash.
Prep Time: 35 minutes
Cook Time: 7 hours
Ingredients:
- 1 Tbsp. olive oil
- 1-1/2 lbs. boneless pork shoulder roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 cups 1" cubed butternut squash, peeled
- 16 oz. pkg. baby carrots
- 8 small red potatoes, unpeeled, quartered
- 12 oz. jar homestyle pork gravy
- 1/4 cup ketchup
- 1 tsp. dried sage leaves
- 1/2 tsp. dried thyme leaves
- 1/2 cup water
Preparation:
Heat olive oil in nonstick skillet and add onions. Cut pork into 1-1/2" cubes. Sprinkle with salt and pepper and add to onions in skillet. Cook, stirring frequently, until pork is browned and onion is tender, about 5 minutes.
Place all ingredients in 4-5 quart crockpot and stir to blend. Cover crockpot and cook on low for 7-8 hours. 6 servings
