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bonnie's italian peppered pork roast

(8 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

This recipe was in one of our boxes of recipes, hidden way in the back. I am so glad it didn't get thrown away! My husband made this dish last night. He gave the meat a good searing, and let it cook in the slow cooker most of the day with the potatoes, carrots and onions. This pork roast is fabulous, with the Italian seasoning and fennel working together to give it a great burst of flavor. I am happy to share this recipe with my friends on JAP. Enjoy! Photo by Jon Sullivan

(8 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For bonnie's italian peppered pork roast

  • 3 to 4
    pound boneless pork roast
  • 2
    teaspoons italian seasoning, crushed
  • 1
    teaspoon fennel seed, crushed
  • 1/2
    teaspoon celery seed
  • 1
    teaspoon salt
  • 1/2
    to 1 teaspoon black pepper, fresh ground
  • 2
    large potatoes peeled and cut into 3/4 inch slices
  • 4
    large carrots cut into 1/2 slices
  • 2
    onions quartered
  • 4
    cloves of garlic, peeled and sliced
  • 3/4
    cup of beef broth

How To Make bonnie's italian peppered pork roast

  • 1
    Mix the Italian seasoning, fennel seed and celery seed together , and crush.
  • 2
    Mix together all the seasonings with the fresh ground black pepper. Rub this mixture all over the surfaces of the pork roast. Brown the roast in a little oil in a large skillet over medium-high heat. Turn it often to brown evenly on all sides. Give it a good searing.
  • 3
    Place potatoes, carrots and garlic in a 3 1/2 to 4 quart slow cooker. Pour the broth over the vegetables. Place the pork roast on top of the vegetables. Cover and cook on low 8 hours or until the pork is very tender and the vegetables are done. Slice the pork in 1/2 slices. To serve: Place a serving of pork on a dinner plate with the carrots, potatoes and onions, and then ladle juices from the crockpot over the food. Enjoy!
  • 4
    COOK'S TIPS: This roast fed three people three great dinners! The first night, we had it as Roast Pork and vegetables with au jus. The second night, we had sliced pork warmed up in a gravy made in the juices the roast cooked in. I added cornstarch to the gravy to thicken it. Less fat this way and all flavor. Served with mashed potatoes and green beans. The third night, we had roast pork sandwiches and my oven potato wedges. Just add 3/4 bottle of Mesquite barbecue sauce (in a small crockpot) to the leftover shredded pork. (avoid sweet barbecue sauces with the Italian seasonings) Turn it on high for one hour, and it is ready. Serve on soft wheat rolls. I will add a picture above for this.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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