Sunday Dinner Pork Roast with Mushroom Gravy

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I cooked this pork roast in the crock-pot. I used sliced red, yellow and green peppers. I used Tapatio brand hot sauce. It was very good and I will most definitely make it again!

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This is a tasty dish. I made it for my family a couple of weeks ago and they are still raving. My husband is still enjoying the mushroom gravy that was left over on his steak, chops and, yes, even chicken breast! I froze the mushroom gravy in small portions to use later on. The recipe was easy to make as well. Thanks, Emeril.

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This is totally a family favorite dish. There isn't anything that needs to be added or subtracted from this dish. If you want to impress your family and be the best cook ever. I suggest this dish. It is full of flavor!

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Very good. Used a pork loin which often becomes dry as it continues to cook. But the liguid kept the meat moist and the sauce for serving was delicious.

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Best dish I've made in a long time. Even better as leftovers! The gravy is wonderful. My only recommendation is not to use a pork loin as it's too lean (without the gravy it is dry.

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My parents will love this! Especially mty father!

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Really delicious!! I just used the sauce at the bottom of the pot as my "gravy," and it was amazing and very flavorful. Also, I think the roast really only needs to cook for 1 hour and 45 minutes (45 min. at 450 and 1 hr. at 350.

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wow is the gravy WONDERFUL. I did omit the bell peppers and everyone thought it was fabulous. This is even very good on top of meatloaf, and any other form of meat or chicken

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Be Careful with this recipe as the temperatures recommended, 450 degrees for 45 minutes and then 350 degrees for a total of 3 & 1/2 hours are excessive. Recommend programming your oven or use a time to avoid over-cooking. These temperatures vaporize the garlic, onion and other flavors that one so carefully has added. Consider cooking time and holding time until the meal is actually served. I over-cooked the pork roast significantly and from my perspective I recommend considering either lower temperature or the careful monitoring of an inserted meat thermometer.

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This brought rave reviews and I was pretty pleased myself! Followed the roasting part almost to a T but used my immersion blender to thicken the gravy with a little corn starch and beef stock. The best!! My husband always makes his pulled pork with a boston butt so I used one too. Could not have been any better. I used Paula Deen's recipe for collards and the same idea for blackeyed peas. Momma would have been proud!! great New Years Day Dinner.