Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (4 lb) pork roast | ||
| 1 large red bell pepper, seeded, chopped | ||
| 1 c. fresh mushrooms, quartered | ||
| 1 medium onion, sliced | ||
| 2 clove(s) garlic, minced | ||
| 1 tbsp. Hy-Vee spicy brown mustard | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee pepper, to taste | ||
| ½ c. Wishbone Romano basil salad dressing | ||
| 1 c. Baraboo Red Granite Lager beer |
Things To Grab
- Medium slow-cooker
- Small bowl
Directions
- Place roast in a medium slow-cooker. Layer red pepper, mushrooms and onion on top of roast.
- In a small bowl, whisk together garlic, mustard, salt, pepper, dressing and beer. Pour mixture over vegetables. Cover.
- Cook on HIGH 4 hours. Serve with cooked vegetables.
Nutrition facts
Servings
300 Calories per serving
5 oz.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 125mg
- Sodium: 240mg
- Total Carbohydrates: 3g
- Protein: 46g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 35%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
From the week of January 23, 2013.