Step 1

Preheat a large cast iron pan on the stove top. When the pan is hot but not smoking, add the oil. Sprinkle the roast with salt and pepper, then sear the pork roast on each side. This takes 4-5 minutes per side.

Step 2

Remove the roast from the pan and place it in the bottom of a 6 quart slow cooker.

Step 3

Add the diced onion and garlic to the cast iron pan you seared the roast in and sauté briefly until the onion begins to soften.

Step 4

Turn off the heat and add the chicken broth to the pan. Scrape up any browned bits from the bottom, then stir in the salt and pepper.

Step 5

Carefully pour the onion garlic mixture over the pork roast in the slow cooker.

Step 6

Then add the potatoes and carrots around and on top of the roast, tucking in the herb sprigs.

Step 7

Cover and cook on low for 7-9 hours. This roast takes 8 hours in my slow cooker for the roast to be falling apart tender, and the veggies done.

Step 8

To serve remove the veggies & discard the sprigs of herbs from the top of the roast, and place them in a serving bowl. Serve the bowl of veggies along with the roast.

Step 9

You can also lift the roast, (very carefully it's tender) and place it on a serving platter. Arrange the veggies around it, and use the juices to make gravy if desired as directed in the notes below.