Pomegranate and Merlot Braised Pork Roast

I hate to see summer end since we haven't had much of a summer this year but I do love the cooler weather and less rain - it has also been such a wet summer.   Tim made the most amazing roast Saturday night.  Tim can be content to spend the entire day in the kitchen where as I have to be outside if at all possible. This was so incredible.

Pomegranate and Merlot Braised Pork Roast

4 lbs pork roast
Kosher salt and freshly ground pepper to taste
3 Tbs. vegetable oil
1 large yellow onion diced
1Tbs each minced garlic and tomato paste
1 tsp each chopped fresh thyme, ground cinnamon and cumin
1/2 tsp allspice
1 bay leaf
1 cup each Merlot and pomegranate juice
2 Tbs. honey
1 cup chicken broth
6 carrots, peeled and halved lengthwise
1 tsp red wine vinegar
1 Tbs chopped flat leaf parsley
1/3 cup pomegranate seeds
Cooked couscous for serving

1. Season pork roast with salt and pepper.  In stovetop-safe insert of slow cooker over medium-high heat, warm 2 Tbs oil.  Working in 2 batches, brown pork roast on all sides, 7-8 minutes .  Transfer to platter.

2. Warm 1 Tbs oil in insert. Add onion; cook, stirring occasionally, until tender, 7-8 minutes.  Add garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf; cook, stirring constantly, for 1 minute.  Add wine and pomegranate juice; simmer for 5 minutes.  Add honey, broth, salt, pepper and lamb.

3. Transfer inset to slow-cooker base.  Cover; cook on high for 3 hours.  Add carrots; cook until pork is tender, about 1 hour more. Transfer pork and carrots to large serving platter.  Skim excess fat off sauce. Set insert over high heat; boil until thickened, about 10 minutes.  Stir in vinegar.  Pour sauce over pork. Sprinkle with parsley and pomegranate seeds.  Serve with couscous.