Red Wine And Garlic Slow Cooker Roast - cooking recipe

Ingredients

1/2 cup chopped onion, or more to taste
2 tablespoons minced garlic, or more to taste
1 quart hot water
4 cubes chicken bouillon
1 (3 pound) pork roast
1 tablespoon olive oil
2 large Idaho potatoes, cut into 1-inch cubes
1 cup baby carrots, or as desired
1/4 cup butter
2 bay leaves
1 1/2 tablespoons raw sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 cups port wine, or to taste

Preparation

Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).