Indulge in my easy Slow Cooker Pork Roast with potatoes and carrots – a perfect meal for busy days. Simple and delicious!
Pork Loin Onion Carrots Celery Yukon Gold Potatoes Butter Vegetable Oil Garlic Powder Tomato Paste Red Wine Thyme Rosemary Bay Leaves Beef Broth Cornstarch
Season pork tenderloin on all sides with salt and pepper to taste. Pat down the seasoning.
In a skillet, heat butter and vegetable oil over medium-high heat. Add the seasoned roast and sear until golden brown on all sides. Transfer to slow cooker.
Add the yellow onion and garlic powder. Cook, until golden, then stir in the tomato paste. Transfer this mixture to the slow cooker.
Add dry red wine to the pan, scraping up the browned bits – that’s where the flavor is! Cook for 2-3 minutes until the wine reduces by half, then add it to the slow cooker.
Finally, add chopped carrots, sliced celery stalks, red potatoes, dried thyme, dried rosemary, and bay leaves to the slow cooker, followed by beef stock.
Cover and set the slow cooker over low heat. Cook until the pork and vegetables are fork-tender, about 6-8 hours.
During the last hour of cooking, place cornstarch in a bowl with ¼ cup of the broth from the slow cooker. Whisk and pour back into the slow cooker.
Continue cooking on LOW until the sauce thickens, about one hour. Remove the pork from the slow cooker and shred it with two forks.