SLOW COOKER PORK ROAST STEW

SLOW COOKER PORK ROAST STEW image

Yield 8 servings

Number Of Ingredients 13

2 large onions, cut in 1/2-inch wedges
1, 3-3 1/2 pound pork roast
3/4 cup either dry red wine or low sodium beef broth
1/4 cup tomato paste
3 TBSP Balsamic vinegar
2, 3 inch cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp ground allspice
3/4 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1, 2 pound butternut squash, peeled, seeded and cut in 1 1/2 inch wedges
2 large cooking apples (Granny Smith, Fuji or Gala)
4 cups, hot cooked couscous

Steps:

1. Place onions in a 5-6 quart slow cooker. Place meet on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt and crushed red pepper; pour over meet. 2. Cover and cook over low-heat setting for six hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and apples. Cover and cook 1 1/2-2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juice. Stove Top Instructions: Set onions aside to add later. In a 4-5 quart Dutch oven, brown meat one third at a time in 2 TBSP hot oil. Transfer meat to platter, drain fat and return meat to Dutch oven. Increase wine to 1 1/2 cups and vinegar to 1/3 cup. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt and red pepper into meat. Bring to a boil. Reduce heat and simmer covered for 1 1/4 hours. Add onions, squash and apples. Return to boil. Reduce heat. Simmer covered for 30 minutes or until squash and apples are tender Remove cinnamon sticks and serve with couscous.