Ingredients
1 pork roast (around 1.5 kg)
1 cup red wine
1 onion, chopped
4 cloves garlic, minced
1 cup chicken broth
2 carrots, sliced
3 sprigs of fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
Method
1. Preheat the oven to 190°C.
2. In a large oven-safe pot, heat olive oil over medium-high heat. Brown the pork roast on all sides, about 4-5 minutes.
3. Once the meat is browned, remove it from the pot. Add onion and garlic, cooking until soft.
4. Pour in red wine and chicken broth while scraping the bottom of the pot. Add sliced carrots and rosemary.
5. Place the pork back in the pot. Sprinkle salt and pepper on top. Cover and roast for about 2 hours.
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