The Pork cooks in a slow cooker and when finished the meat is so flavorful, moist, and tender.
I am always on the look out for a new way to cook Roasts. I found this recipe on Cooks Country and adapted it a bit.
This will make a perfect Sunday Lunch or Dinner!
Ingredients:
2 | (2 1/2- to 3-pound) boneless pork roast , netting or baking twine removed |
Salt and pepper | |
2 | tablespoons vegetable oil |
2 | onions , chopped |
6 | garlic cloves , minced |
1 | tablespoon tomato paste |
1/2 | cup white wine |
3 | tablespoons Minute Tapioca |
1 | 28-ounce can diced tomatoes , drained |
2 | teaspoons minced fresh thyme leaves |
1 | pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces |
6-8 | red potatoes , peeled, halved lengthwise, and cut into 2-inch pieces |
1. Pat roast 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 /crockpot.
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, red potatoes, 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 4 to 5 hours).
4. Transfer roast to cutting board, tent with foil, and let rest 10 minutes. Cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Season sauce with salt and pepper. Serve, ENJOY!!
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