4 pounds pork roast 1 tablespoon oil 4 apples 6 large potatoes 1 bag baby carrots 1/2 cup water 1/2 teaspoon salt 1 dash black pepper
First, brown the roast briefly (I used two that were packaged in one 3.5 lb. pack): place a large skillet over medium-high heat, add oil and place roast in. Cover with a lid and set timer for 2 1/2 minutes.
While the meat is getting its quick sizzle, prep the other veggies: quarter and core the apples, slice the potatoes into quarters and open the bag of carrots. Now it's time to flip the meat so the other side browns; cover and set the timer for 2 1/2 more minutes, then remove it from the heat.
Now, everything into the crockpot: First, place the quartered apples in the bottom and set the browned pork roast on top. Add the potato and carrot chunks on top of the roast, sprinkling with salt and pepper. Lastly, pour the 1/2 cup water in (that'll keep everything steaming and simmering nicely.) Cook on high for 6 to 8 hours (since my cooker has higher heat than my old one, I turned it to low for the last couple hours).
Makes enough for dinner with enough delicious leftovers for the net day's lunch too.