Prep: Start out by patting your pork loin dry with paper towels. Combine salt, paprika, onion powder, and black pepper in a small bowl and whisk it to combine. Take the rub and sprinkle it all over the pork.
Sear: Add 1 tablespoon olive oil in a large skillet and set it over medium heat. Add the pork and sear it for a couple minutes on each side or until it is golden brown. This is an optional step – you don’t have to sear the meat, but I suggest it because when you sear meat, it caramelizes the natural sugars in the meat and browns the proteins, forming a delicious brown crust on the surface of the roast.
Cook: Add the chicken broth to the insert of your slow cooker then place the pork loin, fat side up, in the slow cooker and set aside.
In a blender or food processor combine the remaining olive oil, balsamic vinegar, and garlic; and process until it’s combined and thickened. Add your Italian seasoning and whirl for just a couple seconds to combine. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
Rest and Serve: Remove the pork loin from the slow cooker and transfer to a cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing.
HOW LONG DOES PORK LOIN TAKE IN THE CROCK POT?
Most crock pots have three settings, Low, High, and Warm. You can cook your pork loin on either LOW or HIGH, but the amount of time will differ based on which setting you choose.
If you choose to cook on LOW, it will take about 6 to 8 hours depending on exactly how large the loin is. If you choose to cook on HIGH, it will take from 4 to 5 hours. The pork loin is done when cooked in the crock pot is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear, the pork is done cooking.
Grandma’s Old Fashioned One Pot Goulash is a classic comfort dish that is made in one single pot, so minimal cleanup required. I used my dutch oven to cook up this tender pasta, that is loaded with ground beef, tomatoes, in ooey-gooey cheese. Grab a fork and dive into this Grandma’s Old Fashioned One Pot Goulash.
This old fashioned goulash uses pantry staples so that you can probably rummage through your cupboards and find all the supplies or most. Then just turn on your dutch oven or a large pot and get to work at creating one outstanding dinner the whole family will love. Because it is loaded with cheese, even little ones gobble it right up.
Grandma’s Old Fashioned One Pot Goulash
Easy Old Fashioned One Pot Goulash Whether you call it chop suey or American goulash, I think we all can agree this recipe is outstanding. Our family loves this, and I have been making it for years. A true tried and true recipe right here.
What is Goulash Goulash is one dish that is served all over the world. Now, in each area, you will find goulash means something totally different. With ingredients used, methods of cooking, it all varies. In America, it is generally a handful of spices, chunky tomatoes as the base, ground beef, and of course pasta, generally elbow macaroni.
What is the Difference Between Stew and Goulash Stew is loaded with thick pieces of beef or ground beef, and paired with a variety of vegetables in a broth-based soup. While Goulash is made with pasta, ground beef, and offers a creamy tomato base. The textures are totally different along with ingredients. But, many confuse the two because Hungarian goulash was very similar to a stew over an American goulash recipe.
2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 cups water
1 cup beef broth
Two 15-ounce cans tomato sauce
Two 15-ounce cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.