Rating: 4.5 stars
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

The meat just fell apart. It was so good!

Recipe Summary

prep:
15 mins
cook:
6 hrs 10 mins
total:
6 hrs 25 mins
Servings:
8
Yield:
8 servings
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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).

Nutrition Facts

345 calories; protein 22.5g; carbohydrates 23.5g; fat 14.3g; cholesterol 75.3mg; sodium 1547.9mg. Full Nutrition
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