Lovely dish; the red wine really adds to the flavors. I decided to follow some of the advice and used fresh slivered onions instead of the onion soup and also decreased the soy sauce initially. I think that change was a bit too drastic and added more soy at the end. With some recipes, there isn't enough au jus at the end, but this one I'd think would be adequate. I had some pork that we had butchered, and so a 2lb bag ended up being less than a 1lb after I finished trimming the meat. I kept the liquids amount the same and ended up with more than enough au jus to turn into gravy. (3.5 hrs on low was adequate for the decreased amount of meat...maybe even 3 hrs). Also, I added fresh rosemary at the beginning of the cooking time. I read that woody herbs like rosemary, sage, and thyme hold up very well in the slow cooker. We all liked the flavor that it imparted. Thank you for a simple yet delicious dish!
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Lovely dish; the red wine really adds to the flavors. I decided to follow some of the advice...