How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Pork Roast and Harvest Vegetables

Serve whole grain noodles or brown rice with the fragrant apple-spice sauce and super-tender meatperhaps with some applesauce on the side.

4.5 by 5 people
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Pork Roast and Harvest Vegetables



  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker. In a large skillet heat oil over medium heat; add meat. Cook meat until brown, turning to brown evenly on all sides. In cooker combine parsnips, carrots, sweet pepper, and celery. Sprinkle with tapioca.
  2. In a small bowl combine apple juice concentrate, the water, bouillon granules, cinnamon, and black pepper. Pour over vegetables. Place meat on top of vegetables.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Transfer meat and vegetables to a serving platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat; pass remaining cooking liquid.

Nutrition Facts (Pork Roast and Harvest Vegetables)

    Per serving:
  • 309 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 73 mg chol.,
  • 272 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...