Recipe: Pot Roast in a Crock Pot

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Pork shoulder is a solid choice for your next Sunday Pot Roast.

October 28, 2009

Anonymous The San Marcos Record Wed Oct 28, 2009, 09:08 AM CDT

Iron Range Pot Roast

• 3 pound boneless pork shoulder roast, (Boston Butt)

• 2 teaspoon Italian seasoning

• 1 teaspoon fennel seed, crushed

• 1 teaspoon salt

• 1/2 teaspoon celery seed

• 1/2 teaspoon ground black pepper

• 2 large potatoes, peeled and cut into

• 3/4-inch slices

• 4 cloves garlic, peeled and sliced

• 3/4 cup beef broth (or water)

Mix together seasonings and rub over all surfaces of pork roast. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.

Place potatoes and garlic in 3 1/2-4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on low for 8-9 hours, until pork is very tender. Slice pork to serve with vegetables and juices.

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