Slow-cooked Homestyle Pork Roast Stew

Christy Rost


16-pound pork butt roast
3tablespoons olive oil, divided use
1cup dry red wine, divided use
3stalks celery, sliced
1bunch fresh celery leaves
1large onion, peeled and coarsely chopped
1head garlic, peeled and coarsely chopped
2pounds small red potatoes
114.5-ounce can diced tomatoes
¾cup chicken or beef stock or broth
2sprigs fresh rosemary
1teaspoon herbes de Provence
1bay leaf
freshly ground black pepper, to taste

With a sharp knife, cut the meat into large pieces, trimming the fat as needed. Preheat a large skillet over medium-low heat, add 1 tablespoon of the olive oil, and swirl it to coat the bottom of the skillet. Add 1/3 of the meat to the skillet, cook it several minutes on each side until it is brown, and transfer it to a slow cooker.

Deglaze the pan with 1/3 cup of the red wine, scraping up any brown bits from the bottom of the skillet, and pouring the wine mixture into the slow cooker. Repeat with the next 2 batches of meat, adding 1 tablespoon of oil to the skillet each time, and deglazing the pan with 1/3 cup of the wine after cooking the meat.

When all of the meat has been browned and stacked in the bottom of the slow cooker, top it with sliced celery, celery leaves, chopped onion and garlic, and red potatoes. Pour in the diced tomatoes and chicken stock. Place sprigs of rosemary and a bay leaf on top of the vegetables, and sprinkle with herbes de Provence and freshly ground black pepper.

Cover and turn the slow cooker to low, setting the timer for 4 to 5 hours. After 4 hours, check the meat and potatoes for doneness by piercing it with a sharp knife. The meat should almost fall apart and the knife should penetrate the potatoes easily. Turn the cooker to the warm setting until ready to serve.

Recipe serves 6 to 8.

Category: Meat