How to make it

  • 1. Halve potatoes if they are large, and place in slow cooker pot.
  • 2. Prep the rest of the veggies and put in the pot.
  • 3. Make incisions in roast and press in garlic and rosemary. Place any loose rosemary leaves in pot.
  • 4. Place roast on top of veggies.
  • 5. Add wine and bay leaves to bottom of pot. Roast should sit just above the liquids.
  • 6. Cook on high for 4-6 hours until meat is cooked See Photo. Wrap roast in foil to rest for 10 minutes before carving.
  • You could cook it on low for longer but the meat tends to fall apart. If that’s what you want, go for it but I prefer it cooked on high for 4 hours.
  • All you need is a nice green salad and a decent dry red. Don’t forget the mint sauce or jelly.

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