Recipe: Porketta Pot Roast (with parsnips and sweet potatoes) (crock pot)

PORKETTA POT ROAST

2 teaspoons Italian seasoning
l 1/2 teaspoons fennel seed, crushed
3/4 teaspoon salt
1/2 teaspoon celery seed
1 (3 pound) pork boneless shoulder roast
3 medium parsnips, peeled and cut into 3/4-inch pieces (3 cups)
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3 cups)
12 cloves garlic, peeled and cut in half
16 cups water

Mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly or pork.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown.

Place parsnips, sweet potatoes and garlic in 4- to 5-quart Crock-Pot slow cooker. Pour water over vegetables. Place pork on top of vegetables.

Cover and cook on low heat setting 9 to 10 hours or until pork is tender.

Cut pork cross grain into slices, and serve with vegetables and juices.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe pamphlet: Crock-Pot Family Meals, Betty Crocker, General Mills, Inc., 1999