Cook's Country Slow Cooker Pork Pot Roast
Ingredients
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2
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boneless pork shoulder roasts, 2-1/2 to 3 pounds each, netting removed and tied
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Salt and pepper
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2 tablespoons
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vegetable oil
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2
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onions, chopped
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6 cloves
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garlic, minced
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1 tablespoon
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tomato paste
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1/2 cup
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white wine
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3 tablespoons
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Minute tapioca
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1 (28-ounce) can
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diced tomatoes, drained
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2 teaspoons
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minced fresh thyme
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1 pound
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carrots, peeled, halved lengthwise and cut into 2-inch pieces
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1 pound
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parsnips, peeled, halved lengthwise and cut into 2-inch pieces
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2 teaspoons
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white wine vinegar
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Cooking Instructions
1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
3. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 4 to 5 hours).
4. Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
Equipment List
