Cut 6 slits in roast and poke a clove of garlic in each slit. Cut a X in middle of roast and stuff in the ground pork. Season with salt.
Lay carrots and onions in bottom of crockpot. Place roast on top. Place the potatoes and tomatoes around roast. Mix white wine with beef broth and add bay leaves.
Cook on low for 6 to 8 hours. Remove roast from crock and place on serving plate. Remove garlic from roast and smash with fork and reserve. With slotted spoon remove vegetables and place on serving platter with roast.
Strain the broth from crock and skim some of the fat. Place the garlic in the broth and bring to a boil on stove and let simmer until reduced and thickened a bit. Serve over roast.