Red Wine and Garlic Slow Cooker Roast

Recipe View Sauté Aromatics: In a skillet over medium heat, cook and stir the chopped onion and minced garlic until they are softened and lightly browned, releasing their fragrant oils. (4-5 minutes)

Recipe View Infuse Broth: In a separate bowl, combine the sautéed onion and garlic mixture with hot water and chicken bouillon cubes. Stir until the bouillon dissolves completely, creating a flavorful broth base.

Recipe View Sear the Roast: Return the skillet to medium heat and place the pork roast in it. Sear the roast on all sides until it develops a rich, golden-brown crust. This step enhances the depth of flavor in the final dish. (4-5 minutes)

Recipe View Assemble in Slow Cooker: Transfer the seared pork roast to the slow cooker. Drizzle olive oil evenly over the top of the roast. Arrange the cubed potatoes and baby carrots around the roast, nestling them in the slow cooker.

Recipe View Add Broth and Seasonings: Pour the prepared broth mixture over the roast and vegetables. Add the butter, bay leaves, raw sugar, salt, and ground black pepper to the slow cooker.

Recipe View Wine Infusion: Gently pour the port wine over the entire mixture, allowing it to mingle with the broth and seasonings. Ensure the roast and vegetables are partially submerged in the liquid.

Recipe View Slow Cook to Perfection: Cover the slow cooker and cook on High heat for 4 to 5 hours, then reduce the heat to Low and cook for an additional 2 to 3 hours. The roast is done when an instant-read thermometer inserted into the center registers at least 145 degrees F (63 degrees C).

Recipe View Rest and Serve: Once cooked, carefully remove the pork roast from the slow cooker and let it rest for 10-15 minutes before shredding or slicing. Serve the tender pork and flavorful vegetables with the accumulated cooking juices.