Ingredients
8
8 servings
- •1 (5 pound) boneless pork picnic roast
- •salt and ground black pepper to taste
- •1 tablespoon minced garlic
- •1 pound baby carrots
- •6 potatoes, cut into chunks
- •1 large onion, chopped
- •3 large stalks celery, chopped
- •1 (14 ounce) can beef broth
Instructions
- Season pork roast all over with salt and pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to the slow cooker. Pour broth over roast and vegetables.
- Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on High until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 552
- Carbohydrate: 35g
- Fat: 30g
- Fiber: 6g
- Protein: 34g
- Sugar: 5g
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