Pork Roast with Mushroom Tomato Gravy

Pork Roast with Mushroom Tomato Gravy turns out fork tender and sensational. A great slow cooker recipe!

Jump to Recipe

This recipe for Pork Roast with Mushroom Tomato Gravy is from a cookbook I was asked to review, The 163 best Paleo Slow Cooker Recipes. This book by Judith Finlayson is published by Robert Rose Inc. I am probably like most of the people that visit my blog – a collector of cookbooks! So you can just imagine how delighted I was to receive a free one! All opinions expressed are my own.

This recipe for Pork Roast with Mushroom Tomato Gravy is so tasty and you can’t beat the convenience of using a slow cooker. A little work earlier in the day for the huge pay off by not rushing to prepare dinner.  The pork roast is fork tender and medley of vegetables makes a very flavourful sauce. I can hardly wait to try some more slow cooker recipes from this book. This one was delicious.

Pork Roast with Mushroom Tomato Gravy

Laureen King

Pork Roast with Mushroom Tomato Gravy turns out fork tender and sensational. A great slow cooker recipe!

0 from 0 votes

Print Recipe

Cook Time 6 hrs

Total Time 6 hrs

Course Dinner

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 package dried porcini mushrooms 1/2 oz / 14g, rehydrated and chopped
• 2 tbsp clarified butter
• 4 oz chunk pancetta diced
• 3 lb trimmed pork shoulder or butt roast
• 2 medium onions finely chopped
• 2 carrots peeled and sliced
• 4 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp sea salt
• 1 tsp cracked black peppercorns
• 2 bay leaves
• 1 cup dry white wine
• 1 can (28oz) tomatoes with juice coarsely chopped

Instructions

 

• In a large skillet, heat clarified butter over medium-high heat. Add pancetta and cook, stirring until browned, about 4 minutes. Using slotted spoon, transfer to slow cooker.
• Add pork roast and brown on all sides, about 10 minutes, transfer to slow cooker.
• Reduce heat to medium, add onions and carrots and cook until carrots are softened, about 7 minutes.
• Add mushrooms, garlic, oregano, thyme, salt, pepper and bay leaves. Cook for 1 minute.
• Add wine, bring to a boil and cook for about 2 minutes.
• Add tomatoes with juice and return to boil, breaking up tomatoes.
• Transfer to slow cooker. Cover and cook on LOW for 6 to 8 hours, HIGH for 3 to 4 hours until pork is tender.

Notes

recipe courtesy of The 163 best Paleo Slow Cooker recipes

Tried this recipe?Let us know how it was!

Check out this other great recipe for roast pork Herb Crusted Pork Rib Roast

*I received a complementary copy of this cookbook in exchange for an open and honest review.