Red Wine and Garlic Slow Cooker Roast

Name: Red Wine and Garlic Slow Cooker Roast
Total time: 385
Yield: 8
Ingredients: 0.5 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; 0.25 cup butter; 2 bay leaves; 1.5 tablespoons raw sugar; 1 tablespoon salt; 1 teaspoon ground black pepper; 1.5 cups port wine, or to taste

Recipe by _Happy_Cook_ from allrecipes.com

Dinner 6 Hr. 25 Mins.

Ingredients

8 servings

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0.5 cup chopped onion, or more to taste
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2 tablespoons minced garlic, or more to taste
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1 quart hot water
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4 cubes chicken bouillon
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1 (3 pound) pork roast
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1 tablespoon olive oil
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2 large Idaho potatoes, cut into 1-inch cubes

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1 cup baby carrots, or as desired
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0.25 cup butter
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2 bay leaves
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1.5 tablespoons raw sugar
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1 tablespoon salt
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1 teaspoon ground black pepper
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1.5 cups port wine, or to taste

Instructions

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 in 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. 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).