I love my Crock Pot. It harkens me back to childhood in the loveliest way. I think of playing kickball in the street and sledding with my friends and the smell of snow and walking home as the moon rose and the siren song from my mother rang out,” DINNER’S READY”. It makes me think of cool autumn nights and lazy Saturdays. I love to cook, but I also love a lot of other things. This makes clean up a breeze and your spouse will love you a lot after this. A lot. No really.
1 pack of Lipton Onion Soup Mix
1 can of Hunt’s tomato paste
1 tablespoon of Worcestershire sauce
1 cup of beef broth – low sodium
1 tablespoon of raspberry balsamic vinegar
1 can of mushroom pieces – drained
2 apples – your choice but make sure they can are firm – I use Granny Smith
1 large yellow onion – sliced
4 large carrots – peeled and sliced
5 medium red skin potatoes – scrubbed and quartered
5-7 pork roast bone in
Generously sprinkle the pork roast with Adobo and brown in the oil of your choice (I use olive oil)
Line the bottom of the crock pot with the sliced onions, layer if necessary. Place your pork roast on top of the onions and surround with carrots and potatoes. Mix everything else in a bowl and pour on top of the pork roast and cook on high for four hours. Stir in a 1/4 cup of white wine and turn on low until cooked thoroughly (usually 1 hour).
Serve with a crusty sour dough bread for dunking!
That’s it. It’s that easy. I hope you love it.