Slow Cooker Pork Roast

time to make

Season pork tenderloin on all sides with salt and pepper to taste. Pat down the seasoning.

1

In a large skillet, heat butter and oil over medium-high heat. Add the seasoned roast and sear until golden brown on all sides. Transfer to a large slow cooker.

2

Add the onion and garlic powder to the pan. Cook, stirring occasionally, until golden, then stir in the tomato paste. Transfer this mixture to the slow cooker.

3

Add dry red wine to the pan, scraping up the browned bits. Cook for 2-3 minutes until the wine reduces by half, then add it to the slow cooker.

4

Finally, add chopped carrots, sliced celery stalks, red potatoes, dried thyme, dried rosemary, and bay leaves to the slow cooker, followed by beef stock.

5

Cook on low heat, about 6-8 hours. During the last hour, place cornstarch in a small bowl. Add broth, and whisk. Pour back into the slow cooker, stirring gently to mix.

6

Continue cooking on LOW until the sauce thickens. Remove the pork from the slow cooker and shred it with two forks. Discard bay leaves.

7

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Enjoy!