My turn: Roast has twist to it

Traditional roast with root vegetables is nice, but sometimes I want something different.

This recipe has meat, carbs and vegetables in one dish. It’s also easy to prepare, although it can get interesting if your roommate police scanner hollers about a house fire you need to photograph as you’re getting ready to load the crock pot.

Pork with an Italian Twist

2 pounds pork loin

1 pound baby carrots

1 package dry-packed sun-dried tomatoes, halved

1-2 white or sweet potatoes, cut into 1-inch pieces

1 medium white or red onion, chopped

3-4 garlic cloves, minced or pressed, or about 1/2 teaspoon garlic powder

Red wine for flavoring, maybe 1/2 cup

1 cup water

8-10 small artichoke hearts in water, drained and quartered, optional

Cut excess fat off meat. Combine all ingredients except artichoke hearts in slow cooker with at least a 6-quart capacity. For a smaller one, you may want to reduce quantities or remove an ingredient. Cook on low for five to six hours. Remove meat and allow to sit for 10-20 minutes so juices soak back in. Meanwhile, warm artichoke hearts in slow cooker. Slice pork and serve with vegetables.

Serves 5-7.