Porketta Pot Roast
Karen Wall
ingredients
- 2 tsp. italian seasoning
- 1 1/2 tsp. fennel seed crushed
- 3/4 tsp. salt
- 1/2 tsp. celery seed
- 3-pound pork boneless shoulder roast
- 1 medium parsnip, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 12 cloves garlic, peeled and cut in half
- 1 1/2 cups water
directions
- 1
1. Mix italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly over pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown.
- 2
2. Place parsnip, sweet potato and garlic in 4 to 5 quart slow cooker. Pour water over vegetables. Place pork on vegetables.
- 3
3. Cover and cook on low heat setting 9 to 10 hours or until pork is tender.
- 4
4. Cut pork across grain into slices and serve with vegetables and juices.
notes
save 1/3 for Creamy tomato pork farfalle.
Source: Karen Wall
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