/ / / / / Slow Cooker Harvest Roast

Slow Cooker Harvest Roast

Slow Cooker Harvest Roast combines butternut squash, apples, fresh cranberries, and a pork roast together in the slow cooker for a perfect fall roast.

Jump to Recipe, Print Recipe

The finished slow cooker harvest roast ready to be sliced and served.

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.

A plate of slow cooker harvest roast sliced and served up with the cooked squash, apples, and cranberries.

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!

Other good fall recipes are Slow Cooker Cranberry Chicken and Cranberry Turkey Meatloaf!

Want more easy recipes like this? Get my e-book with 30 days of Easy Recipes!

Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!

In a black slow cooker, uncooked butternut squash, apples, fresh cranberries, and a pork roast combine together for a perfect fall roast.

Slow Cooker Harvest Roast

Slow Cooker Harvest Roast- Ultimate Recipe Challenge

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Author: Jade Jones

Ingredients

  • 2 lbs pork roast trimmed of fat
  • 4 Granny Smith apples chopped
  • 1 butternut squash chopped
  • 2 cups fresh cranberries frozen
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 Tbsp thyme
  • 3-4 Tbsp brown sugar
  • 1 1/2 cups water

Instructions

  • 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.
Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

 

Don’t forget to check out all of the other great recipes participating in this month’s challenge!

15+bloggers are participating in this month's Ultimate Recipe Challenge- Slow Cooker Recipes!

 

[inlinkz_linkup id=674980 mode=1]

8 Comments

    1. I usually serve this with another veggie like sauteed green beans or brussell sprouts and then some bread. You could also do a green salad or roasted potatoes.

  1. Well that sounds so good. I have a pork roast in my freezer right now. Unfortunately for me, my husband is broken and doesn’t like cooked fruit. Such a bummer for me.

Leave a Reply

Your email address will not be published.

Recipe Rating