A delightful pork roast recipe infused with aromatic herbs and served with tender vegetables.
Heat a skillet over medium-high heat and sear the pork roast on all sides until browned.
Searing locks in the juices and enhances the flavor of the pork.
Transfer the seared pork roast to the slow cooker.
Place the pork in the center of the slow cooker for even cooking.
In the same skillet, sauté the onions and garlic until fragrant.
Use the same skillet to retain the flavors from the pork.
Add the sautéed onions, garlic, carrots, potatoes, salt, pepper, beef broth, parsley, and thyme to the slow cooker.
Layer the vegetables around the pork for even cooking.
Cook on low for 8 hours until the pork is tender and the vegetables are cooked through.
Avoid lifting the lid during cooking to maintain consistent heat.
Remove the pork roast and vegetables from the slow cooker and place them on a serving platter.
Let the pork rest for a few minutes before slicing.
Whisk the remaining juices in the slow cooker to create a smooth sauce.
If the sauce is too thin, simmer it in a pan to reduce and thicken.
Serve the pork roast with the vegetables and sauce, garnished with fresh parsley.
Serve with a side of crusty bread to soak up the delicious sauce.
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