1 lb boneless pork roast

1 tsp rosemary

1/2 tsp thyme

2 bay leaves

1 tsp oregano

4-6 potatoes, cut into thick slices

1 cup tomato sauce

3/4 lb italian sausage

1 onion, chopped

3 garlic cloves, chopped

3-5 sun-dried tomatoes + some of the oil

1-2 cup mixed vegetables (optional)

salt to taste

1 glass of red wine

olive oil


Put some olive oil in a frying pan and get it good and hot. Toss the pork in. If it doesn't sizzle alot, the pan isn't hot enough. Brown the roast on each side, including the ends. This'll take 15-20 minutes but it's worth it, so get up a half hour earlier than you usually do for work. When the meat is nice and brown and with any luck has left little bits and peices stuck to the pan, take it out and put it on a plate. Add a little more oil if necessary and both the onions and garlic. Cook until the onions are soft, turning golden, and the smell of onions and garlic fill the kitchen. Turn up the heat and add the red wine to deglaze the pan, making sure to scrape up all the tasty bits stuck to the pan. Once youthink that you've got them all scraped up and you think that it's not going to be too hard to clean the pan out, turn off the heat while you fill the crockpot.

First, put the potatoes in the bottom of the crock. If they're really big slices, I recommend cutting the slices in half so they fit better in your spoon later withoug having to break them down in your bowl. Next pour in your onion/garlic/wine mixture, sprinkling with herbs and topping with the two bay leaves. Toss the pork in and top the whole mess off with a couple glasses of water. the amount will depend on how full it'll make your crockpot.

Put the lid on and set the crockpot on low heat for ten hours, or high if you've got a short workday and want it in about six hours.

Hie yourself off to work or wherever, remembering to lock the door behind you as you leave.

When you get home, stop for a minute inside the door and groove on the delicious smells coming from your kitchen. An hour before you're ready to eat, carefully take the roast from the pot and place in a bowl. Let cool for a moment, then seperate the meat into largish chunks while removing the nasty bits of gristle or chunks of fat. Chop up the tomatoes and add to the pot along with the reserved packing oil, pork and tomato sauce. At this point, you should also add the frozen mixed vegetables if you're using them. Fry up the italian sausage in a pan until most of the grease is in the pan instead of in the sausage. Drain and add to the pot as well.

Keep warm until you're ready to eat. Serve with a good crusty bread and grated parmesan cheese.


Note: this could easily be turned into a mexican, moroccan or, god help us, an English style dish by substituting the appropriate ingredients. Who says it's not fun to play with your food?
Posted by Donna on Sunday, December 10, 2006 at 09:22 PM
Filed in: Crock Pot • ◊ Permalink


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