It doesn't get better than a slow cooked pork roast with fresh herbs, veggies, and wine!
Pork roast is one of my favorite Sunday dinner meals. I'm not sure why we have pork roast on Sundays only, but that's just kind of the way it turns out. I typically don't make just a regular pork roast - it's usually covered in some kind of glaze or wrapped in bacon. I thought it would be nice to make a more traditional recipe with no frills, so to speak. This one utilizes fresh herbs and white wine, which I just adore. There is so much flavor to be added by these two ingredients. I also loved that I could add veggies and slow cook them with the roast. This pork roast turned out unbelievably moist and flavorful. I will absolutely be making it over and over again.
What you need:
- 1 (3 to 4 lb.) pork roast
- 1 red bell pepper
- 2 to 4 white potatoes, cubed
- 1 cup baby carrots
- 1 yellow onion, sliced into rings
- Fresh parsley
- Fresh rosemary
- Fresh basil
- Dried oregano
- Salt and pepper to taste
- 1/4 tsp. crushed red pepper flakes
- 1/4 cup white wine
- Coat your slow cooker with nonstick cooking spray.
- Place pork in slow cooker and then arrange vegetables around it.
- Sprinkle with all the spices and then pour white wine carefully in the bottom.
- Cook on LOW for 8 hours or on HIGH for 6 hours.
One of my favorite "fancy" pork roast recipes is this Bacon Brown Sugar Pork Roast - it's sweet and has a bite from whole-grain mustard and is wrapped in bacon. I've wanted to try Buzhenina for such a long time after finding this recipe on Vikalinka - it is a Russian pork roast stuffed with aromatic herbs. It sounds and looks wonderful.
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