Slow Cooker Potée Auvergnate: A Hearty One-Pot Pork and Vegetable Stew Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, you can sear the pork shoulder chunks in a pan with a little oil before placing them in the slow cooker.

While this is an extra step, it adds a lovely caramelized depth to the meat that enhances the final stew. Be sure to deglaze the pan with a splash of water and add those browned bits into the slow cooker as well.

If you prefer a slightly thicker broth, you can remove a few pieces of the cooked carrot and mash them with a fork, then stir them back into the liquid. This natural starch helps thicken the sauce without the need for additional thickeners.

Seasoning can be adjusted at the very end with a pinch of salt or pepper, though the bouillon cube typically provides a sufficient base of savory flavor.

Variations

• Root Vegetable Medley: Incorporate diced parsnips or turnips along with the carrots to add extra earthiness and complexity to the stew. These root vegetables hold their shape well during the long cooking time.
• Herbed Potée: Add a bouquet garni of fresh thyme, bay leaves, and parsley to the pot before covering. This infuses the broth with classic French aromatics, elevating the overall flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until steaming hot throughout, adding a splash of water if the broth has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, try to store the meat and vegetables in the cooking liquid, which helps keep them moist. Ensure the stew has cooled to room temperature within 2 hours of cooking before placing it in the fridge to keep it safe for future meals.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, let it cool completely, and store it in the refrigerator.

When you are ready to eat, simply reheat it gently on the stovetop or in the slow cooker until it is heated through, which makes it perfect for quick, stress-free weeknight dinners.

Serving ideas

Serve this rustic stew in wide, shallow bowls to showcase the beautiful colors of the cabbage, carrots, and pork. A side of crusty, warm baguette is essential for soaking up the flavorful, savory broth that gathers at the bottom of the bowl.

You might also consider a simple green salad with a light vinaigrette to provide a crisp, acidic contrast to the rich, tender meat.

For a more substantial meal, a dollop of Dijon mustard on the side adds a classic French touch that cuts through the richness of the pork and sausages. A sprinkle of freshly chopped parsley over the top just before serving adds a bright pop of color and a fresh, herbaceous note that rounds out the earthy flavors of the long-cooked vegetables.

Frequently asked questions

Recipe card

Slow Cooker Potée Auvergnate: A Hearty One-Pot Pork and Vegetable Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb pork shoulder, cut into large chunks
• 4 fresh pork sausages
• 1 head green cabbage, cut into wedges
• 4 large carrots, peeled and sliced
• 1 bouillon cube
• 1 cup water

Instructions

1. Place the chunks of pork shoulder and the fresh sausages into the bottom of the slow cooker to ensure they cook evenly in the juices.
2. Scatter the green cabbage wedges and sliced carrots over the meat. Crumble the bouillon cube evenly over the top of the ingredients to distribute the flavor.
3. Pour the water over the assembled ingredients. Cover the slow cooker and set to low heat for 8 hours. Before serving, ensure the pork reaches 145°F (63°C) and the sausages reach 160°F (71°C). Let the pork rest for at least 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3.5 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.