Pork Roast w/ Leek Gravy and Roasted Fall Veg

I'm Back! Man it has been awhile! No posts from me in forever!!! Well here you go! A new post. It was delicious!!
Slow cooked Pork Roast with leek gravy. Roasted delicata squash, spuds and rainbow carrots. Sweet corn and delicious buns from my Mother in-law! It went down soooo good!

Ingredients:

2lb Pork loin
2 small leeks
1 lb rainbow carrots
1 small delicata squash
5 spuds.
1 spanish onion.
5 tbsp white balsamic vinegar
3 tbsp olive oil
Salt and Pepper
3 tbsp corn starch.

(we had frozen local corn, and home made buns on the side)



Slow cooked pork roast is dead easy, actually, slow cooked anything is easy! Season your roast with salt and pepper, wash and cut leeks throw em in. half a cup of water, cook on low for 6-8 hours. Pull out and let rest for 10 mins before slicing. I removed the drippings from the crock pot, and simmered those on the stove for 15 mins, added corn starch, re seasoned, and leek gravy is done!!

We are so blessed to live in an area that is abundant in fall vegetables. Local spuds, carrots, squashes, peppers, beets, cabbage, leeks, onions and more!!

This roasted veg was easy! Cut the veg to any size you want, the squash I chose, you can eat the skin and all! Its called Delicata. Google it!! Very mild and tasty. I removed the seeds and stem, and sliced into wedges. Add to the rest of the veg, season well with salt and pepper and add the Balsamic and olive oil. Balsamic when roasting vegetables is fantastic. The sweet flavors of the vinegar become evident, and the acidic flavor disappears. Wonderful. Roast for 1 hr at 400f. turning once.

Enjoy!!!

Cory