T’s New Crockpot Pork Roast

1 fresh pork butt or roast of choice

1 onion, chopped

4 celery stalks, chopped

4 carrots, chopped

1 garlic clove, diced

10 sage leaves

¼ cup chopped parsley

1 teaspoon fresh chopped rosemary

4 sprigs fresh thyme

¼ teaspoon red pepper flakes

2 teaspoons Dijon mustard

2 cups white wine

1 tablespoon organic chicken base, mixed into 1½ cups water

2 lemon slices

For top of pork: ½ teaspoon each lemon pepper, rubbed dried sage, fresh cracked pepper, and 1 onion slice

 For the gravy: 1-2 tablespoon cornstarch mixed into 2 tablespoons water

Place pork in bottom of crockpot.  Add onion, celery, carrots, garlic, lemon slices, red pepper flakes, and all fresh herbs.  Then pour in white wine and the water/chicken base mixture.  Sprinkle the lemon pepper, sage, and pepper over the top of the roast and then lastly lay onion pieces on the roast.  Cook on high for  5-6 hours or on low for about 8 hours, or until pork is fork tender.  Turn the roast over once or twice while it cooks.   Remove roast to a platter and cover with foil.  Using a hand blender puree all the veggies, herbs, etc. in the crockpot.  Then stir in the cornstarch mixture and mix well.  As soon as gravy has thickened you are ready to serve.  Enjoy

·         We had this with the Lima Bean recipe I have also attached.