This meal is easy, healthy and delicious.
It looks like you slaved away in the kitchen for hours.
But you didn't...
... because you used your crock pot.
3 lb pork roast (lean cut)
3 sweet potatoes, peeled and cubed
3 parsnips, peeled and cubed [parsnips are delish and are almost as sweet as carrots when cooked]
1.5 cups chicken stock (low sodium)
1 apple, quartered
2 tsp fennel seed
2 tsp Italian seasoning
1 tsp pepper
1/2 tsp salt
1 tbsp olive oil
12 cloves garlic, crushed ** see note below
**I use this fresh garlic paste in nearly all of my recipes. It is a life saver!**
If the pork is wrapped with twine, do not remove.
Rub entire roast with garlic.
Mix spices, and rub into roast on top of garlic.
Heat oil in medium pan.
Sear the roast 2-3 minutes on each side, high heat.
Layer veggies at the bottom of the slow cooker.
Add roast on top, pour stock over all.
Cover and cook on low for 8 hours, or until meat reaches 160 degrees and veggies are tender.
Remove twine, if any.
Slice and serve with veggies -- or it's also great with wild rice.
^^For serving purposes, this is only half of the roast and the veggies. Mine came wrapped in twine with two halves.^^