Ingredients
1 pound carrots1-1/2 cups water1 envelope onion soup mix2 garlic cloves, minced1/2 teaspoon celery seed1 boneless pork shoulder butt roast (4 to 6 pounds)1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds, cabbage, cut into 2-inch pieces
Preparation
Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.
Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender.
Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
