Iron Range Pot Roast

Source: TheOtherWhiteMeat.com

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 480 minutes
Total Time: 8-9 hours

Ingredients:

• 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)

Directions:

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

Comments:

One of my New Year's "goals" (I like your term, Kim!) is to delve into the realm of meat recipes. I married a real meat-and-potatoes man, and my pasta and rice dishes don't always hit the spot. We can't always grill in the winter, so I decided I better start experimenting with meat indoors. . .like baking yeast breads, cooking meat other than ground beef has always been a bit intimidating!

I found this recipe on the label of the meat I bought at Smith's. (How's that for a fun discovery!) This recipe was a fun alternative to the traditional beef Crock Pot roast that I do a lot on Sundays. (Easy, too. . .although browning it in the pan before putting it in the Crock Pot was a bit tricky.) We had Mom and Dad over for dinner a few months ago when I made this for the first time. . .we all really enjoyed it! We served it with garlic mashed potatoes since there was so much yummy juice from the meat and veggies to make into gravy.