Home-Style Pork Pot Roast

Trim fat from meat. If necessary, cut the meat to fit into a 3 1/2- 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.