- (OR) Pork Shoulder Roast (Picnic)
- Pork Boston Butt Roast
- (1 large) Onion, chopped
- (4) Garlic Cloves, Minced
- (4) Carrots, peeled and cut into chunks
- (4) Celery Stalks, cut into chunks
- (2 cups) Low-Sodium Bone Broth
- (1 Cup) Red Wine (optional: you can also use additional broth)
- (1 pound) Small Potatoes, halved
- (2) Bay Leaves
- (1 teaspoon) Dried Thyme
- Salt and Pepper, to taste
- Fresh Parsley (optional for garnish)
Sear the Meat (Optional): If you have time, you can choose to sear the pork for extra flavor. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper and sear it on all sides until it's nicely browned. Transfer the roast to the slow cooker.
Add Vegetables and Seasonings: Place the chopped onions, garlic, carrots, celery, and red potatoes around the roast in the slow cooker. Sprinkle the dried thyme, bay leaves, salt, and pepper over the roast and vegetables.
Pour in Liquid: Pour the low-sodium bone broth and red wine (if using) over the roast and vegetables.
Set and Cook: Cover the slow cooker with the lid and set it to cook on low for about 7-8 hours or until the roast is tender and easily falls apart with a fork. You can also cook it on high for approximately 4-5 hours.
Check for Doneness: Once the cooking time is up, check the pot roast for doneness. If it's tender and fully cooked, it's ready. If it's not tender enough, you can continue cooking for an additional hour or so.
Remove and Rest: Carefully remove the roast and vegetables from the crockpot. Let the roast rest for about 10-15 minutes before slicing.
Garnish and Serve: Garnish with freshly chopped parsley before serving. Slice the pot roast and serve it with the vegetables and some of the flavorful cooking liquid.