Maple-sage pork roast
Preparation time: 8 hr and 30 min
1 boneless pork shoulder roast (2 to 3 lb)
2 tablespoons real maple or maple-flavored syrup
1 clove garlic, finely chopped
2 teaspoons dried sage leaves
1/2 teaspoon beef bouillon granules
1 cup water
2 cups cubed (1 1/2 inch) peeled butternut squash
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tablespoons cornstarch
1. Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in slow cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup of the water; spoon over pork. Arrange squash, carrots and onions around pork.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Using slotted spoon, transfer pork and vegetables from slow cooker to serving plate; cover to keep warm. If desired, skim fat from cooking liquid. Pour liquid into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and remaining 1/2 cup water until smooth; stir into liquid. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.