How to make it

  • Sprinkle roast with marinade mix; set aside.
  • In a 5-quart slow cooker, combine apples and onion. Add wine. Place roast on top of onion and apples.
  • Cover and cook on LOW heat setting for 6 to 8 hours.
  • Transfer roast to a cutting board; cover with aluminum foil to keep warm. Let stand 5 to 10 minutes before slicing. Using a slotted spoon, transfer onion and apples to a serving bowl.
  • Cook the asparagus: Heat olive oil and butter on medium-low heat in pan until melted. Add garlic and cook until soft but not brown. Add chicken stock and asparagus, cover, and steam until asparagus is soft but not mushy, about 8-10 minutes.
  • Using a wire mesh strainer, strain cooking juices into a medium saucepan. Over high heat, bring to a boil. Cook until mixture is reduced by half. Serve with roast, onion, and apples.

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  • wolfpackjack 10 years ago
    This looks awesome.. two of my most favorite foods. Thanks for sharing.... dave
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