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This one dish wonder has it all. Put it on in the morning and you have dinner waiting after work. Try this with the 2006 Buck Shoals Chambourcin.

Chambourcin remains a mystery. This French-American hybrid grape was developed in the early 1960s and released in 1963. Its creator Joannes Seyve died before revealing to the world what kind of cross-breeding lead to the grape.

What Seyve sired is a red grape wildly popular on the east coast, particularly in the South. It’s easy to grow, brings predictable high yields, is disease resistant in the heat and humidity, and relatively cold hardy.

Observes Buck Shoals winemaker Dana Acker: “It’s versatile and low maintenance. It tends to do really well in North Carolina. It provides nice color to blends. Or it can be produced in different styles, from fruit forward to something that stands up well against Merlot and Cabernet Sauvignon.”

Acker says he’s crafted a fuller-bodied style. “I’d substitute it for a good Cabernet Sauvignon. It’s a good hearty wine.

Buck Shoals is located near Hamptonville, in the Yadkin Valley appellation.

Recipe Ingredients

A 5-6 quart slow cooker (crock pot)

2-pound center-cut boneless pork roast

3 onions, sliced into rings

5 apples, peeled and sliced

1.5 pounds of sweet potato, peeled and sliced 1-inch thick

½ cup of apple juice or apple cider

1 Tablespoon Dijon mustard

¼ teaspoon of black pepper

1/8 teaspoon of dried sage

¼ cup of water

1 Tablespoon of brown sugar

2 Tablespoons of cornstarch
 

Directions

Pour apple juice into slow cooker. Layer with sweet potatoes, onions and applies.

Place pork atop initial layer. Brush mustard over roast and sprinkle with pepper and sage.

Cover and cook on low, 8-9 hours.

At dinner, transfer roast to platter. Use slotted spoon to transfer the apple, onion and sweet potato mixture around pork roast.