Veggie Beef Stew

This is always good!

1.5 lb pork roast (cut into large chunks)
1 tbsp. olive oil
1 medium onion, chopped
1/4 cup red cooking wine (optional)
1 can beef broth
1 can Italian style diced tomatoes
2 medium red potatoes, chopped
2 carrots, peeled and chopped
1 cup frozen mixed vegetables
1 bay leaf
1 tsp. dried thyme

Season the pork with kosher salt, pepper and Spike (a multi-purpose seasoning).
Heat olive oil in a large metal (non-Teflon) skillet or dutch oven. Add pork and sear on each side about 3-5 minutes.
Remove pork from skillet and place in a large slow cooker (which is turned on HIGH).
Add onion to the hot skillet and cook a few minutes; deglaze pan with wine or a littel beef broth. Add onions to crock pot.
Pour remainder of ingredients over the pork in the crock pot and cook on high for 4 hours (or low 6). Shred pork before serving.