Slow-Cooker Porketta Pot Roast

Prep 15 min
Total 10 hr 0 min
Servings 6

Parsnips are a a delicious root vegetable looks like a thick carrot with creamy-yellow to white flesh. When cooked, parsnips are sweeter than carrots.

By Betty Crocker Kitchens

Updated November 27, 2012

Ingredients

2

teaspoons Italian seasoning
1 1/2

teaspoons fennel seed, crushed
3/4

teaspoon salt
1/2

teaspoon celery seed
1

boneless pork shoulder (3 lb)
3

medium parsnips, peeled and cut into 3/4-inch pieces (3 cups)
2

medium sweet potatoes, peeled, cut into 3/4-inch pieces (3 cups)
12

cloves garlic, peeled, cut in half
1 1/2

cups water

Steps

1

In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown on all sides.
2

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables. Cover; cook on Low heat setting 9 to 10 hours or until pork is tender.
3

Remove pork from slow cooker; place on cutting board (remove netting or strings). Cut pork across grain into slices; serve with vegetables and juices.