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Slow-Cooker Pork Roast with Fall Vegetables
This is a readily adapted recipe, so feel free to substitute the herbs rubbed on the roast as well as the vegetables selected. Turnips, rutabagas, carrots, celery, and celeriac are some other possibilities.
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2- to 3-pound boneless pork loin roast
2 cups peeled, chopped parsnip
2 cups peeled, chopped sweet potato
1 fennel bulb, chopped
10 cloves garlic, peeled and cut in half
1-1/2 cups vegetable stock or water
Mix thyme, oregano, salt, and pepper together in a small bowl. Pat this mixture evenly over the pork. Spray a nonstick skillet with cooking spray and warm over medium heat. Cook pork in skillet 5 to 10 minutes, browning all sides.
Spray a slow cooker with cooking spray. Place parsnips, sweet potatoes, and fennel in the slow cooker. Pour stock or water over vegetables. Place browned pork on top. Cover and cook on low heat setting 9 to 10 hours or until pork is tender. To serve, cut pork across grain into slices and serve with vegetables and juices.
Makes 6 servings.