Pork Shoulder Pot Roast w / Red Skin Potato

Even though it's been about two weeks since we set the clocks back I can't get used to it getting dark at quarter after five! I don't know about you, but it makes it seem like bedtime right after dinner.

This pork shoulder is perfect on a chilly dark night.  It's so tender and the rosemary & mushroom flavor is just perfect.  I found this recipe a few days ago on @GetFitBrooklyn's Instagram feed and it looked like something my husband would LOVE!

...indeed, he loved it!!

I tossed everything into my slow cooker on "low" in the morning before heading into the clinic & by the time I got home it was time to eat!

I've tried to make pot roasts in the past and the type of meat you get will definitely be key. I always try to buy lean meats because they're healthier for you plain and simple. But for this specific recipe, you want to make sure to get a non lean cut of meat.  My go to is pork shoulder because it literally falls off the bone.  You can always trim the fat before cooking.

For the red skinned potatoes all I did was boil in water until cooked through (about 20 min depending on how large the potato is). I smashed and added the juice from the pot roast! SIMPLE!

Recipe via Chinae Alexander (@GetFitBrooklyn)


  • 1 pork (or beef) pot roast
  • 1/2 box cream of portabella mushroom soup
  • 5 stalks of rosemary
  • 3 cups of baby Bella mushrooms
  • 1/2 cup beef broth
  • 1 small chopped onion


Simply combine above ingredients into a slow cooker on "low" for 7-8 hours or "high" for 4-5

NUTRITIONAL INFO:  Recipe yields ~4 servings (4 oz of meat & 1 red skinned potato)

Calories: 395          Carbs: 34g          Fat: 15g          Protein: 22g

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina and #GetFitBrooklyn. I'd love to see what you create!