Pork Roast Crockpot Version

3-pound pork roast
5 whole cloves garlic
2 sprigs fresh thyme
1 small bit of fresh rosemary (be conservative)
2 bay leaves
fresh cracked black pepper
2 cups beef stock
1 small onion
1/8 cup dry Marsala wine or 1/4 cup other dry good red drinking wine.
3 tablespoons quick-dissolving flour, set aside for thickening
or 1 package Better than Gravy beef gravy packet.

Sear roast on all side in skillet treated with a small amount of butter/oil combo. Salt and pepper on all sides, transfer to crockpot.

Cut the hard top of garlic clove off, lay clove on cutting board, place the flat side of the kitchen knife on top of the clove and smack knife with the palm of your hand smashing the clove, peel of the skin and toss all cloves into the hot pan to saute. slice the onion in half and saute on one side. transfer garlic and cloves to crock.

Deglaze hot pan with wine and cook one minute, add beef stock and kitchen bouquet, heat to a low bubble.

Pour over roast in crock add herbs, cover and cook on low for 5.25 hours.







Remove one-third cup of broth two a glass measuring cup, allow to cool slightly, stir in quick dissolving flour using a whisk, or, 1 packet Better Than Gravy mix.

 or

Pour back into crock while stirring gently (do not break the roast) incorporate with the rest of the broth, cover and continue cooking for 45 minutes.

Tips:
8 oz fresh sliced mushrooms (optional) or 1 can
Add room temperature chopped celery carrots and potatoes to the crock if desired halfway through cooking time
Serve with rice, mashed potatoes or dressing.