Red Wine and Garlic Slow Cooker Roast recipe
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Ingredients
- ½ cup chopped onion, or more to taste 2 tablespoons minced garlic, or more to taste 1 quart hot water 4 cubes chicken bouillon 1 (3 pound) pork roast 1 tablespoon olive oil 2 large Idaho potatoes, cut into 1-inch cubes 1 cup baby carrots, or as desired ¼ cup butter 2 bay leaves 1 ½ tablespoons raw sugar 1 tablespoon salt 1 teaspoon ground black pepper 1 ½ cups port wine, or to taste
Nutrition Info
- 344.7 caloriescarbohydrate: 23.5 gcholesterol: 75.3 mgfat: 14.3 gfiber: 2.8 gprotein: 22.5 gsaturatedFat: 6.1 gservingSize: -sodium: 1547.9 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Red Wine and Garlic Slow Cooker Roast
Directions
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Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
Place roast is same skillet used for onion mixture, cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast, add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).