Recipe Details
Ingredients
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½cupchopped onion, or more to taste
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2tablespoonsminced garlic, or more to taste
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1quarthot water
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4cubes chicken bouillon
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1(3 pound)pork roast
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1tablespoonolive oil
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2largeIdaho potatoes, cut into 1-inch cubes
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1cupbaby carrots, or as desired
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¼cupbutter
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2bay leaves
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1 ½tablespoonsraw sugar
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1tablespoonsalt
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1teaspoonground black pepper
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1 ½cupsport wine, or to taste
Cooking Directions
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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 in same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
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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.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories345 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 6g |
31% |
Cholesterol 75mg |
25% |
Sodium 1548mg |
67% |
Total Carbohydrate 24g |
9% |
Dietary Fiber 3g |
10% |
Total Sugars 5g |
|
Protein 23g |
45% |
Vitamin C 21mg |
23% |
Calcium 45mg |
3% |
Iron 2mg |
9% |
Potassium 792mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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