Ingredients
1-1/2 pounds potatoes (about 3 medium), peeled and cut into wedges3 tablespoons water7 medium carrots, sliced 1 large onion, quartered1 can (14-1/2 ounces) beef broth1 teaspoon salt1 teaspoon garlic powder1 teaspoon dried thyme1 teaspoon rubbed sage1/2 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds) 1 jar (12 ounces) apricot preserves, divided
Preparation
In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables.
Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.
