I find myself going in waves with using my crock pot. We are all busy but sometimes I feel like our schedule is over packed not just for a day but for a week or more at a time. My kids also like to take these times to get sick, which is a whole other ball game.
I always keep a couple of pork tenderloin roasts in our deep freezer. Pork is a great canvas for any flavor you like.
Here is one for you. It is a great comfort, fall apart tender, family meal.
1 (3 pound) boneless pork roast
1/2 cup honey
2/3 cup grated Parmesan cheese
2 Tbsp gluten free soy sauce
2 Tbsp dried basil
3 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
2-3 Tbsp cold water
Spray crock pot with non-stick spray. Place pork in crock pot. In a small bowl, combine the honey, cheese, GF soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork (this is assuming it didn’t already fall apart when you took it out of the crock pot) and serve with mashed potatoes and the gravy.