Butternut squash, apples, fresh cranberries, and a pork roast combine together in the slow cooker for a perfect fall roast.
It’s that time again, another Ultimate Recipe Challenge! And this month’s challenge is Slow Cooker recipes! Perfect for the crazy busy holiday season but really perfect for any time of year! You can see this month’s participants down below.
I’ve been working on perfecting this Harvest Roast for a while now. I felt the original recipe was too sweet and I wanted to incorporate a little bit more fall flavor to it. Now it is a good mix of sweet and tart and sneaks in a veggie with the fruit. My family isn’t a huge fan of squashes so I’m always trying to find new ways to serve them because I happen to love them.
I didn’t brown the pork roast this time around and I was okay with that but if you want a little extra flavor and don’t mind the extra step go ahead. I also cut my roast in half to cut down on the cook time just a tad because I didn’t have the full 6 hours to cook it and it was cooked through completely in 5 hours. I just love the colors of this dish as it goes into the slow cooker! So bright and colorful!
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- 1½- 2 lbs pork roast, trimmed of fat
- 3-4 Granny Smith apples, chopped
- 1 butternut squash, chopped
- 2 cups fresh cranberries, frozen
- 1 tsp salt
- ¾ tsp black pepper
- ½ Tbsp thyme
- 3-4 Tbsp brown sugar
- 1½ cups water
- If desired, brown pork roast with 2 Tbsp oil in skillet before placing in slow cooker. Place roast in slow cooker.
- Add apples, squash, and cranberries. Sprinkle spices and brown sugar over the top of everything. Pour water over everything.
- Cover. Cook on low for 6-8 hours.
Don’t forget to check out all of the other great recipes participating in this month’s challenge!