Wanted to add that I've made this with pork shoulder ribs as well - but both those and the roast should be boneless (at least that's what I prefer). Whatever cut of pork you chose, make sure they aren't TOO lean (very lean meats will come out tough when slow-cooked). We often add a lot more mushrooms just because we like them so much. If I don't have pearl onions, I use frozen chopped white onions, it's all good. My husband is always requesting this. As a previous poster mentioned, there is a good amount of extra liquid/gravy (we like it that way). But keep that in mind - if you don't want much, drop the amount of broth and sherry by half. Or you can thicken it to make more of a stew. Whatever you feel like, ya know? :)

The pork is tender. But bland flavor and artistic presentation is awful. Grayish brown food. Will never fix this again.

delish, DH finished off the leftovers in the middle of the night, apparently he couldn't stop thinking about it

We liked this recipe - I did it in a LeCruset pan in the oven at 275* for about 7 hours. I only used 1/2 cup chicken broth and 1/2 cup wine and it was dry. I'd add a bit more liquid next time. Oh yeah, I think my meat was beef too. No problem! I served it with brown gravy and buttered noodles. We didn't eat many of the roasting veggies (pots, carrots, regular onions). I would make it again - husband gave it thumbs up (his tail was wagging for the good dinner)!

Maybe it was me, but I followed the recipe exactly, and we did not like this at all. Won't be making this again. Sorry :(

I used a 3.5 lb. pork roast, which ended up being to big for my crockpot! After I had dumped all of the ingredients in I had to cut part of the roast off. I think I ended up using too much cooking sherry in the end, but all in all the roast came out tender and pulled apart nicely. I'm not sure I liked the mushrooms cooked all day in the crock pot, they come out over cooked...?? With the vegetable broth, sherry, etc. it seems like it's too watery or something you have to drain the potatoes well otherwise you end up with a lot of watery "gravy" on your plate. Tasty recipe, however not sure I'd cook it again this way.

Didnt care for the flavor...wouldnt make again.

This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done, I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary, and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary, thyme and oregano. I used several springs of thyme and oregano, and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise, this was quite good, and my husband and I enjoyed it.

turned out perfectly tender

I put in all the ingredients plus two cans of sliced new potatoes and 2 cans of sliced carrots. We then went for an 8 hour ride. The house smelled great when we returned and the result was fabulous. This recipe has been added to my recipe box and will be used again. Thank you Lori.

This was really good. i seasoned the roast first with salt, pepper, garlic powder and some italian herbs, then browned it on all sides. I also reduced the liquid a bit- 1 cup sherry, 1 cup chicken stock...it was plenty of liquid. also, I served this over egg noodles that I cooked in stock and some of the liquid from the crock pot...my hubby loved it! He even went back for seconds...will definatley make again!

My husband said that this is the best pork roast he had ever had, and I agreed! This is WONDERFUL! So moist and juicy, and full of flavor. Incredible roast, everyone should try this!

I decided to rub the salt, pepper & rosemary into the roast and brown it in olive oil, before adding to crockpot. I never measure 'chopped' potatoes, just cut up 4 med and 2 sweet potatoes. Didn't have pearl onions so chunked 3 med onions, and after reading how much liquid everyone's having left in it, I used a TOTAL of 3 cups between beef broth,rose wine & sherry (only had 3/4 cups sherry-rest was beef broth-1 can and wine to bring up to 3 cups). Also added 3" chunk off stalk of celery, cut to 1 1/2" sections and a few carrots,chunked up. Roast tasted good, but it 'shredded' when I tried to cut it. Would make GREAT shredded pork, but I may have to use a different cut of pork or let it sit a while before cutting-I think I used a boneless pork loin.

Great recipe! We browned the pork roast on the stovetop and placed it on top of the liquid/vegetable mixture. We also added carrots, and used about 1/4 cup of chicken broth and 1/4 cup of red wine instead of sherry and still had lots of liquid. My husband said it is his new favorite pork roast!

Made this sans the potatoes (not enough room) and substituted a tsp or so of Mortons herb spices instead of rosemary. Cannot rave enough about how tender it was and the taste was super. Pork roast never tasted so good. Greg

We made this for company, who LOVED it! So glad I took a chance on this recipe... it's now my only slow-cooked pork recipe.