Slow Cookin Thursday

As per Erica's instructions, I am posting two slow cooker recipes I made back in June.

Apple-Dijon Pork Roast

1 boneless whole pork loin roast (2-3 lbs)
1 can (14 1/2 oz) chicken broth
1 cup apple juice
1/2 cup Dijon mustard
6 tablespoons cornstarch
6 tablespoons cold water

Cut roast in half and place in a 5 quart slow cooker. Combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-6 hours or until meat thermometer reads 160 degrees.

Remove roast and keep warm. For gravy, skim fat from slow cooker. Pour juices into a saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Minestrone Stew

1 lb ground beef
1 small onion, chopped
1 can (19 oz) ready-to-serve minestrone soup
1 can (15 oz) pinto beans, drained and rinsed
1 can (14 1/2 oz) stewed tomatoes
1 can (11 oz) whole kernel corn, drained
1 can (4 oz) chopped green chilies
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the remaining ingredients; mix well. Cover and cook on low for 4-6 hours or until heated through.

Both were yummy. Good luck and happy cooking!