Crock Pot Pork Roast With Fennel Recipe

ingredients

2 1/2 pounds boneless pork shoulder roast
1 teaspoon crushed fennel
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried oregano
1/4 teaspoon black pepper
1 1/2 pound small red skinned potatoes (halved)
1 large fennel bulb, cut into 1-in pieces
1 1/2 cup water
2 teaspoons instant chicken bouillon granules
1/2 cup cold water
1/4 cup all-purpose flour

directions

Trim fat from meat.

Combine crushed fennel, garlic powder, oregano and pepper in small bowl. Rub approximately 1 tsp. of mixture evenly on roast. Save the remainder.

In a Dutch oven brown roast in oil. Drain.

Put potatoes and fennel pieces into crock pot and sprinkle with remaining seasoning mixture. Mix chicken bouillon and water together, add to crock pot. If necessary cut meat to fit into crock pot, place the roast on top of vegetables. Cook on low for 7-8 hours or high for 3 1/2-4 hours.

For gravy, skim fat from cooking juices. Place 1 1/2 cups of juices into medium saucepan. Stir 1/2 cup cold water into flour, then stir mixture into juices in medium saucepan.

Cook and stir until thickening. Cook one minute more. Season gravy to taste with salt and pepper.

nutrition data

690 calories, 39 grams fat, 42 grams carbohydrates, 42 grams protein per serving.

reviews & comments

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