With school back in session, most weeknights are just a mad dash from grabbing Harper off the school bus to bedtime with a lot of math problems, spelling words, and mini melt-downs from the boys in between. On really busy nights we rely heavily on the slow cooker because it’s easier to spend a feel minutes prepping in the morning than it is to cook a whole meal when three kids all need something from me at the end of a long day.
This particular slow cooker pork roast recipe makes me feel better about embracing my crock pot because I don’t have to trade in sophisticated, complicated flavors that are usually only delivered by time-intensive recipes.
- 2 pound pork roast (I used a tenderloin but any pork will work with this, chops included)
- 1 medium onion halved and sliced thin
- 5 gloves garlic cut into chunks
- 2 cups vegetables and/or potatoes
- 1 cup chicken broth
- 2 tsp olive oil
- 1 cup of red wine
- 2 Tbsp soy sauce
- Kosher salt, to taste
- Fresh black pepper, to taste
- 2 Tbsp brown sugar
- 1 Tbsp granulated garlic
- 1/2 Tbsp dried parsley
- 1 Tbsp Italian seasoning
- Red chili flakes, to taste
- 1 tsp dried sage
This recipe makes 4 to 6 servings
Toss all your veggies and/or potatoes including about 75% of the onions into the bottom of the crock pot. If you are using less hardy veggies, say zucchini or bell peppers, I would wait to throw them into until the last hour of cooking so they don’t get mushy. And now, turn your attention to your pork. Pat it dry with some paper towels. (At this point you can dredge the the pork in flour and salt and pepper and sear it in a pan if you want but I hate using extra pans so I usually skip this step). Rub the whole thing down with your olive oil and liberally salt and pepper both sides. Combine the parsley, red chili flakes, Italian seasoning, granulated garlic and sage together. Now, take your spice mixture and rub it onto all the surfaces of the meat.
In the bottom of the crock pot mix together the wine, chicken broth, brown sugar and soy sauce. Place the pork in the crock pot, rolling it around to get the whole thing coated with the liquid and sprinkle the rest of the onions over the roast. Cook on low for 7-8 hours. If you want to thicken your sauce before serving, dissolve 1 1/2 teaspoons of cornstarch into a couple tablespoons of cold water and integrate it in the last hour of cooking or pour the liquid into a pan and simmer until reduced by half.
I know. Not the best photo ever but…I’m just proud I stopped to take a picture before I ate it. This recipe is one everyone eats, even other people’s kids.
A Note About Cooking with Wine
For this recipe, I used a Chianti because I already had a bottle open but any red wine you would be willing to drink should work (dessert wines excluded). When you are cooking with wine, don’t cheap out or buy something you wouldn’t otherwise drink. Those same flavors that make a wine unpleasant when you drink it will still be present when you cook with it and at times, when reduced they will even be amplified.
Some Helpful Items
Below are some products I used to make this recipe including my favorite crock pot and one of the spices some people might not already have in their pantry. These are affiliate links. That means I make a small commission if you purchase one of these items through this link at no extra cost to you.