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.
