Slow Cooker Roast & Veggies
4 lb. beef/pork butt/shoulder
1 T. butter
1 T. olive oil
salt & pepper
1 roast seasoning packet
thyme & rosemary *see note
6 whole carrots, un-peeled, chopped
3 russet potatoes, skin on, chopped
2 ribs celery, chopped
1 red onion, chopped
1 c. beef/chicken stock
Add your butter and oil into a cast iron skillet and turn heat to medium high. Salt & pepper all sides of your pork and then put it in the skillet and brown all sides well, 3 minutes or so per side. You want to get a good color on the pork which will entail good flavor. While it is browning, chop all veggies and set aside. Mince thyme and rosemary well.
Once browned, put it in your pork into the slow cooker that is on low heat. Next, place all veggies in the same skillet and turn heat down to medium. Get some good color on the veggies, season with salt and pepper. Add half of your herbs and roast seasoning over the pork and then pour veggies on top.
Pour the chicken stock into the cast iron skillet and let simmer for just a second. Stir it around with a wooden spoon, getting all the bits up off the bottom. Sprinkle the rest of the herbs and seasoning over the pork and then pour the chicken stock in as well.
Cook on low for 10 hours.
Serve with cornbread & gravy!
*Use however much or little herb you'd like... I like a lot! I leave the springs whole and together in the slow cooker, once you serve, they are easier to take out and the leaves of both herbs fall right off!