The meat just fell apart. It was so good!

_Happy_Cook_
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

345 calories; 14.3 g total fat; 75 mg cholesterol; 1548 mg sodium. 23.5 g carbohydrates; 22.5 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2016
I don't rate things in general but this was so good I had to. I followed the recipe except that I didn't have red port wine so I used dry white. It was by far the best pork roast I have ever made. I have tried a lot of recipes too. The flavor was very well rounded and full bodied. You should try this one. I will be making it again soon! By the way don't change anything! Read More
(14)

Most helpful critical review

Rating: 3 stars
12/05/2018
MAKE SURE YOU USE A LARGE CROCKPOT! I am traditionally just cooking for my husband and myself so I have always used a medium 4qt crock pot. After beginning the assembly of the dish I realized that the amount of liquid required in this recipe was way too much to fit in our crock pot. I ended up draining the onions garlic and vegetables from the liquid mixing it with the wine and then re-adding the vegetables. I then poured only the amount of liquid that would fit in my crock pot about 1/2 of what was called for in the recipe. It was still tasty and tender. Read More
(2)
30 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/15/2016
I don't rate things in general but this was so good I had to. I followed the recipe except that I didn't have red port wine so I used dry white. It was by far the best pork roast I have ever made. I have tried a lot of recipes too. The flavor was very well rounded and full bodied. You should try this one. I will be making it again soon! By the way don't change anything! Read More
(14)
Rating: 5 stars
02/15/2016
I don't rate things in general but this was so good I had to. I followed the recipe except that I didn't have red port wine so I used dry white. It was by far the best pork roast I have ever made. I have tried a lot of recipes too. The flavor was very well rounded and full bodied. You should try this one. I will be making it again soon! By the way don't change anything! Read More
(14)
Rating: 5 stars
10/27/2016
This is by far my favorite red wine pork recipe! Wouldn't change a thing! It's so tender-melts in the mouth and asked for often kind of dish! Once I didn't have the bay leaves or chicken seasoning cubes added other stuff and it was still Amazing! Thanks for sharing! Read More
(6)
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Rating: 4 stars
03/10/2017
This is an easy and flavorful recipe but the meat was pretty dry. I use a smaller-size slow cooker so that might have been the problem. Next time I will use the low setting exclusively or shorten the cooking time. Since I used a Cabernet instead of port I left out the sugar - which I did not miss. I would like to try the port which would add a stronger flavor. If I skip the port again I will add 1/2t red pepper flakes and increase the amount of onion to compensate. I also think sliced mushrooms would be a good addition either way. Read More
(4)
Rating: 5 stars
08/16/2018
Made this with some changes: honey instead of sugar added a number of other spices added(paprika oregano basil chives coriander tumeric cumin onion beef bouillon in addition to chicken and a small amount of cayenne pepper as well) powdered garlic instead of cloves(mine had gone bad) Australian shiraz instead of port regular carrots and a sweet potato. I also added a pint of water instead of a quart by accident. So there was a fair bit of liquid so I put the vegetables below on the bottom submerged and a pork loin roast on top. The loin was still somewhat immersed in the liquid but mostly above. I also aggressively singed the roast for a good 10 minutes to lock in the juices and to maintain the structure as much as possible during slow cooking. The 6 hours on high was enough to cook it and break down the fat and connective tissues it was not necessary to continue cooking on low and I think it would be destructive to the dish if this were to be done but perhaps this is dependent on how powerful a given slow cooker is and how long one singes the roast. The pork does come out a little dry but I used the jus to make gravy by adding some flour(in the future I will add less water as I had to boil a lot off). The results were excellent. I will keep this recipe in my back pocket it is a good base on which to experiment on in the future for me. Read More
(2)
Rating: 4 stars
10/07/2018
I made this exactly as the recipe indicated. It was delicious. I cooked a 4 lb roast for 8 hours on low. It fell apart and was very tender and delicious. Their was so much broth I served it on the side like a cup of soup. My husband loved it. Read More
(2)
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Rating: 3 stars
12/04/2018
MAKE SURE YOU USE A LARGE CROCKPOT! I am traditionally just cooking for my husband and myself so I have always used a medium 4qt crock pot. After beginning the assembly of the dish I realized that the amount of liquid required in this recipe was way too much to fit in our crock pot. I ended up draining the onions garlic and vegetables from the liquid mixing it with the wine and then re-adding the vegetables. I then poured only the amount of liquid that would fit in my crock pot about 1/2 of what was called for in the recipe. It was still tasty and tender. Read More
(2)
Rating: 5 stars
04/07/2017
Excellent! Read More
(2)
Rating: 5 stars
05/31/2017
I made this today exactly as the recipe reads! We all loved it! Excellent!! Read More
(2)
Rating: 5 stars
10/23/2017
It was delicious. I used Cabernet instead of port but it still turned out great! Will definitely make this again. Read More
(2)