Iron Range Pot Roast
3-lb. boneless pork shoulder (Boston
Butt) roast
2 tsp. Italian seasoning
1 tsp. fennel seed, crushed
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, 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. Makes 6–8
servings.
