Pork Roast With Veggies (Crock-Pot)

• 3 lbs boneless pork roast
• 1 teaspoon olive oil
• 1 acorn squash
• 2 sweet potatoes, peeled
• 1/2 cup apple butter
• 3 tablespoons prepared horseradish
• 1 tablespoon cornstarch
• 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 cup low fat, low sodium chicken broth
• 1 teaspoon dried thyme leaves

1. Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
2. While that's cooking, cut the acorn squash into 8 wedges and remove seeds. Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
3. In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
4. Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.

pork roast, olive oil, acorn, sweet potatoes, apple butter, horseradish, cornstarch, ground allspice, pepper, low fat, thyme

Taken from www.food.com/recipe/pork-roast-with-veggies-crock-pot-411499 (may not work)