Pork roast is one of the staples in my freezer. It’s something I grew up on and have continued to share with my family.

A quick search on Pinterest or Tastespotting will reveal that it’s also a beautifully blank canvas on which you can create a variety of tastes.

Make it sweet, make it spicy. Make it stuffed, make it saucy.

Occasionally I’ll branch out and try these variations, but usually I stick to the slightly adapted version of my mom’s tried-and-true recipe.

It’s pretty easy, and because I use a crock pot it’s one of those “set it and forget it” type meals that are perfect for busy weekdays or hectic holiday weekends. Also, it’s great for when you’re feeling stabby. You’ll see why in a bit.

Savory Pork Roast and Gravy

1 3-lb pork roast
1 onion, sliced
3 cloves garlic, sliced
½ cup pickled peppers of your choice
2 cups water or broth
Seasoning salt
Pepper
1 Tbsp olive oil

Start with a fresh or defrosted pork roast, whichever cut you prefer. This time, I had a sirloin roast in the freezer. Stab your roast repeatedly on all sides. This is great for relieving holiday frustrations.

Stuff each hole with alternating garlic and pepper slices, then liberally coat with seasoning salt and pepper. This time, I used Cavender’s Greek seasoning (this stuff is amazing and I put it on just about anything), kosher salt and black pepper.

Heat oil in a skillet and sear all sides of the roast.

Place the sliced onions in the bottom of the crock pot, set the roast on top and pour the water or broth (I used some leftover veggie broth) over the top.

Cover and cook on low for at least 4 hours or until a meat thermometer reads 145 degrees Fahrenheit. I left this one to cook for about 6 hours, and it was fall-apart tender.

It’s traditional in my family to thicken the gravy with a tiny bit of cornstarch slurry and to serve with rice and some kind of greens.

Check out Glory canned vegetables if you get a chance, they’re my favorite when I’m too lazy to make a side dish from scratch.