My favorite thing to make, when friends come to visit, is anything that will make my house smell amazing while it’s cooking. This recipe fits the bill perfectly! NOTE: While I roasted this pork in the oven, you could easily make this into a crock pot recipe.
Boneless Pork Shoulder – Mine was just under 5 pounds
Remove netting from pork shoulder and toss in a gallon ziploc bag with dry onion soup mix and 1/2 cup red wine.
Marinate pork overnight.
Remove pork from bag and sear on stovetop in cast iron pot.
Once all sides are browned, add another splash of red wine and cover.
Place pot in 300* oven to roast.
Roast, low and slow, until pork shreds easily.
Serve on homemade rolls for a delicious and easy dinner
I love to use my mom’s heavy cast iron pot. This is my favorite pot to use for low/slow cooking (pulled pork, pulled chicken, roasts of any sort) but I also love using it for soups and stews. While there are many options for a large pot, this specific one always reminds me of cooking with my mom.
This recipe is a great one to keep on hand for feeding a crowd. I’ll make it again in a few weeks when my son and his friends come for the weekend, but I’ll add a large pork butt roast so there’s enough food to go around. I like to make homemade kaiser rolls to complete the meal.
I hope you enjoy this recipe – let me know if you ever try it!
I was headed out to do some holiday shopping recently and decided that I wanted to make a simple crockpot dinner so that I wouldn’t feel pressured to rush home and make something that evening. I had a nice piece of beef in the fridge and had picked up a package of baby potatoes at the store, so this was a really easy dinner to create.
Beef – I don’t know much about cuts of beef, but I knew enough to get a “chuck roast”. The one I chose was on sale, so I grabbed one that was on the smaller side so we wouldn’t have much waste.
Flour – I tossed some into a plastic bag to coat the beef before putting it into my crockpot. Don’t honestly know how much… just enough to coat the meat.
1+ onion – I cut this into thick chunks and used one whole vidalia onion and one half a red onion that I had in the fridge
1 packet country gravy
1 packet dry onion soup mix
1 package (or similar amount) of baby potatoes (see photo of what I found at the store… this one included a few cloves of garlic and two sprigs of rosemary)
Red wine – the original recipe simply called for water, but that won’t cut it in my house. WHY USE WATER WHEN YOU CAN USE WINE??
Frozen peas – I didn’t measure, but you could use whatever vegetable you like best here. NOTE: If you’re planning to use carrots, I would allow them to cook with the beef instead of popping them in at the end.
Slice onion into chunks and put in the bottom of a large crockpot.
Toss the meat in a plastic bag with some flour and then shake to cover. Place meat on top of onions to cook.
Open package of potatoes (or chop up large potatoes to fit around roast) and lay them around the meat in the crockpot.
In a separate bowl, open the packets of gravy and onion soup and mix together with red wine. I did not measure the amount of red wine used – I simply poured the wine and mixed it with the dry ingredients until it looked like enough. I have a habit of adding too much liquid to my crockpot recipes, so I went a little lighter than I might have otherwise, which ended up working out well.
Pour liquid over the roast.
Cook on low for 6-8 hours or on high for 4-5 hours.
During the last half hour (or 15 minutes before serving), stir the roast a bit and add your frozen peas. These won’t take long to cook and you don’t want them to disintegrate into the gravy.
Serve with some crusty bread to soak up the gravy… it’s delicious!
This was one of the most simple of meals but such a crowd pleaser. If your family is picky about onions, feel free to slice them a bit smaller, but I liked the chunks of onion with the bites of meat and potato. Feel free to experiment with other vegetables or seasonings… it’s your meal for your family, so use what you like!