Perfect Pork Pot Roast

I am still on the Paleo diet.  I have lost 2 pounds in two days. If you don't want to spend the money on coconut oil or coconut flour, just use whatever vegetable or canola oil that you use to brown the roast and use all-purpose flour to coat the meat if you are not on the Paleo diet plan.  Comes from Sarah Fragoso's Everyday Paleo


Printable Version:
https://sites.google.com/site/whatscookingsherry/pork-pot-roast

Ingredients:
2 T. coconut oil                                                            sea salt and crushed black pepper to taste
4-5 pound pork loin roast                                             1/4 cup coconut flour
6 carrots                                                                        5 celery stalks
2 leeks                                                                           1 yellow onion
2 cups red wine                                                             1 cup chicken broth
1 can (14oz.) diced tomatoes                                        6 fresh thyme branches
6 garlic cloves                                                               4 Tablespoons butter
Method:
1. In a large soup pan or Dutch oven add the coconut oil and heat over medium heat.
2. Sprinkle a bit of the sea salt and black pepper all over the roast.
3. Roll the seasoned roast in the coconut flour.
4. Sear the roast in the soup pot for 4 minutes on each side (make sure you get the top and bottom of the roast seared as well).
5. While the roast is searing, chop the veggies into large pieces. When cutting the leeks, make sure to cut them in half lengthwise and rince well because they are often full of sand and dirt between the layers. I cut the leeks in round and put them in a pan of water.  As I separate the rings, I give the leeks a swish and all the sand/dirt goes to the bottom of the pan.
6. Remove the roast from the pan, add all the veggies, and cook in the drippings from the roast until the onions and leeks become tender.
7. Add the wine, chicken stock, canned tomatoes, thyme branches (tie them together with some cooking twine so they are easier to remove later). (I just placed them on top of the veggies in the crock pot at the end), and a bit more pepper.
8. With the flat part of your knife blade, crush the whole garlic cloves and toss those in as well. Stir well and bring to a boil.
9. In the meantime, place your roast in a slow cooker. Pour the vegetable mixture over the roast, cook on high for 4 hours, and then on low for 1 hour.
10. After the roast is done, remove the roast from the vegetable mixture.
11. Remove the thyme branches from the vegetable mixture and pour 1/2 of the veggie mixture into a food processor or blender, add the butter, and blend until smooth.
12. Place the sliced meat on a large serving platter, top with the remaining cooked veggies, and pour the blended sauce over all of it.  Enjoy!  We certainly did.