Slow-cooked Homestyle Pork Roast Stew| Christy Rost
- 1 6-pound pork butt roast
- 3 tablespoons olive oil, divided use
- 1 cup dry red wine, divided use
- 3 stalks celery, sliced
- 1 bunch fresh celery leaves
- 1 large onion, peeled and coarsely chopped
- 1 head garlic, peeled and coarsely chopped
- 2 pounds small red potatoes
- 1 14.5-ounce can diced tomatoes
- 3/4 cup chicken or beef stock or broth
- 2 sprigs fresh rosemary
- 1 teaspoon herbes de Provence
- 1 bay 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.