Feel free to add and subtract to your tastes. If you like a thicker stew, reduce the amount of broth.
This was delicious, the meat was fork tender and moist and it was a great blend of flavors.
1/4 cup flour
salt and pepper to taste
1 small pork roast (I used a shoulder roast), trimmed
1 onion, chopped
handful baby carrots, chopped
2 cloves garlic, chopped
1 t each dried thyme and oregano, rubbed
2 bay leaves
1 small (14.5 oz) can diced or whole tomatoes
1 cup dry white wine
1 cup beef broth
3 potatoes, peeled and diced
1 cup fresh or frozen peas
In a large container with a cover, mix flour and salt and pepper. Add pork; cover and shake til pork is well coated.
Heat oil in a Dutch oven. Fry pork til nice and browned on all sides. Stir in onion and carrot and cook for about 5 minutes. Stir in garlic and herbs.
Increase heat to high; stir in tomatoes, wine and broth. Bring to a boil. Remove from heat; carefully add to slow cooker.
Cover and cook on high 1 hour; reduce heat to low and cook another hour. Stir in potatoes and peas and cook another 2 hours.
Remove roast carefully and set aside. Remove bay leaves. Slice pork and serve atop a bowl of the veggies and broth.