Red Wine And Garlic Slow Cooker Roast

• 1/2 cup chopped onion, or more to taste
• 2 tablespoons minced garlic, or more to taste
• 1 quart hot water
• 4 cubes chicken bouillon
• 1 (3 pound) pork roast
• 1 tablespoon olive oil
• 2 large Idaho potatoes, cut into 1-inch cubes
• 1 cup baby carrots, or as desired
• 1/4 cup butter
• 2 bay leaves
• 1 1/2 tablespoons raw sugar
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 1/2 cups port wine, or to taste

1. Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
2. Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
3. Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
4. Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

onion, garlic, water, chicken bouillon, pork roast, olive oil, potatoes, baby carrots, butter, bay leaves, sugar, salt, ground black pepper, port wine

Taken from www.allrecipes.com/recipe/242061/red-wine-and-garlic-slow-cooker-roast/ (may not work)