Crock Pot Pork Roast with Apples, Carrots and Rosemary


2 Granny Smith apples, cored and each cut into 8 wedges
1 Tablespoon lemon juice
2-4 pounds boneless loin pork roast
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 medium onion, cut into eighths
4 large carrots, cut into 1 1/2-inch pieces
1 sprig fresh rosemary


1. In medium bowl, toss apples with lemon juice; set aside.

2. Season roast with salt and pepper.

3. Place half of onions and 4 to 6 apple wedges in slow cooker crock.  Top with seasoned roast. Surround roast with remaining apples, onions, and carrots. Top with rosemary.

4. Cover and cook on HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours or LOW 7 to 8 hours.