1 pork roast
5 cloves garlic
1/2 large onion
1 (10 oz.) can cream of celery soup
1 cup dry white wine (Chardonnay)
salt and pepper, to taste

Season pork roast with salt and pepper generously. Place in Crock-Pot.

Peel garlic and onion. Dice both and sauté on stove until they are transparent, then pour over the top of the pork roast.

Add 1 cup of dry white wine and 1 can cream of celery soup.

Cook on high for 6 hours or on low for 8 to 10 hours.

Tip: To thicken gravy, mix flour and water and add to remaining sauce in Crock-Pot after removing roast. Use a whisk to evenly distribute flour/water mixture.

Submitted by: Minnesota Jason