Ingredients
1-1/2 teaspoons salt1-1/2 teaspoons hot or regular curry powder1 teaspoon ground cumin1 teaspoon dried oregano3/4 teaspoon onion powder3/4 teaspoon garlic powder1/2 teaspoon pepper1/4 teaspoon cayenne pepper1/4 teaspoon paprika1/4 teaspoon ground chipotle pepper1-1/2 pounds potatoes, cut into 1/2-inch pieces4 medium carrots, thinly sliced3 cups cubed peeled butternut squash (about 1 pound)1 can (14-1/2 ounces) reduced-sodium chicken broth1 boneless pork loin roast (3 to 4 pounds)
Preparation
In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place on vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.
