Pork roast!

 It's just me so I like what I call "small meats" smaller cuts I can eat up pretty quick. I don't want to eat 20 pounds of hamburger. I have a tiny freezer so I meal prep a couple dozen single meals, put them in containers, that's it except for some frozen veggies and the cold packs I stick in my lunch pail every day.

So when I saw a nice looking pork roast, 2 pounds, for $3 I got it.

Ingredients:
1 t thyme
1/2 t rosemary
1/2 t ground sage
1/2 t salt
You want to divide this into 2 portions and mix them up into a little cup or bowl.
You also need 2-3 whole bay leaves. Set one aside for each portion of spice.

I had some baby carrots and half a big whole carrot, so I chopped that up. About 2-3 cups depends on how you like carrots.

I chopped up half an onion. I also set aside 2 big slices I did not chop.

Potatoes - I love a red potato so I used 2 of them chopped. I wish I had done 3 or 4.

I also chopped a medium sweet potato (I didn't peel any of this by the way).

I put the chopped onion and other vegetables in the floor of the crock pot. I added 1 and a half cups chicken broth (you can use no salt or reduced salt versions if you're watching sodium), and a splash of apple cider vinegar. I sprinkled half the spices on it and a bay leaf.

I then turned to the pork roast. I rinsed it off (it was a little bloody) and patted it half dry. I reached into my cup of spices and used it as a rub all over the meat. All over that meat. Herbs everywhere!

When I finished I plunked it on top of the vegetables (bonus if you put it on top of the bay leaf). I then put the last bay leaf on top (if you do 3 bay leaves I would do 1 on the meat and 2 on the veggies), and topped it with what I'll call the "onion cap". I'm glad I took pictures. If you don't want to do that just use the slices on top.

I use my crock pot on a timer so it cooked while I was at work (I just plug the pot into a basic wall timer). When I came home it was ready!

I made my meals - I got 6 nice meals out of it - and then used the juices to make a gravy. I added a smidge of salt, rosemary, and thyme, heated up the broth. I used about 1/4 cup cold water and 2 T cornstarch to make the gravy, then I portioned it out on the food. I had a nice amount for each meal.