Nutrition per serving may change if servings are adjusted.
1 (2-2½ pound) boneless pork shoulder roast
1 tablespoon cooking oil
3 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ teaspoon dried rosemary, crushed
¼ teaspoon ground pepper
12 ounces round red potatoes, cut into 1-inch pieces
3 medium parsnips, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 large onion, cut into wedges
¾ cup canned seasoned chicken broth with roasted garlic
3 tablespoons quick-cooking tapioca
Trim fat from meat. If necessary, cut the meat to fit into a 3½- to 4-quart slow cooker (see Tip). Brown the meat on all sides in hot oil in a large skillet. Brush the meat with mustard. Sprinkle with thyme, rosemary, and pepper.
Place potatoes, parsnips, carrots, and onion in the slow cooker. Pour broth over the vegetables. Sprinkle with tapioca. Place the meat on top of the vegetables.
Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Transfer the meat and vegetables to a serving platter. Strain the cooking juices; skim fat from the juices. Drizzle some of the cooking juices over the meat. Serve the meat with the remaining juices.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.