I missed a day. Yes I know. Hubby was working on the computer, installing updates, doing a virus scan, etc. and when I tried getting on the internet yesterday morning it didn't work :-( I know how to cook, sew, garden and a few various other things but when it comes to computers...it's not my thing. But he got it working now and I'm back with a slow cooker pot roast recipe.
This is one I discovered over the last few months in my hunt for slow cooker recipes and I think I've made it three times...that's how much we like it. However, I will warn you, it's not one of those throw it together in 10 minutes kind of recipe. It requires browning the roast for one which I don't know about you but my whole kitchen, including myself, ends up smelling all smokey by the time I'm done browning anything. But it is well worth it. We all love this meal and I cook just as it says - exactly.
Slow-Cooker Pork Pot Roast
If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast but cooking two smaller ones is better. They cook quicker offering better texture and flavor.
|2||(2 1/2- to 3-pound) boneless pork shoulder roasts , netting removed and tied with cooking twine
|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|
|1||pound parsnips , peeled, halved lengthwise, and cut into 2-inch pieces|
|2||teaspoons white wine vinegar|
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 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.