Slow Cooker Pork Roast and Potatoes for Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 1 cup dry white wine
• 1 cup less sodium chicken broth
• ½ cup chopped fresh flat-leaf parsley
• 2 tablespoons cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried rosemary
• Kosher salt and freshly ground pepper to taste
• 1 bulb fennel, trimmed, halved, cored and sliced lengthwise
• 1 large onion, halved and sliced
• 1 3-pound pork loin
• 3 large Idaho® potatoes (about 2 pounds), peeled and cut into 1 ½-inch chunks
• 2 large carrots, peeled and sliced into 1-inch pieces