Veggie Pork Roast

3 medium-sized potatoes, quartered

6 carrots, sliced or cut into 3/4 inch chunks

1 onion, cut into wedges

1 (3 to 4 pound) pork loin

1 to 1 1/2 cups mild picante sauce

Place potatoes, carrots and onion in the bottom of a 4 to 6 quart slow
cooker. Place pork loin on top of the vegetables. Pour picante sauce over
the meat. Cover; cook on low for 8 to 10 hours, or until the meat and
vegetables are tender but not dry or mushy. When finished cooking, remove
the meat and allow to rest on a platter for 10 minutes. Then slice and
surround with vegetables. Ladle sauce over top. Serve additional sauce in a
bowl.

Makes 8 servings.  Mama's Corner.

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