# What you'll need:
→ Pork
01 - 1 (3–4 lb) boneless pork shoulder or pork loin roast
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Root Vegetables
05 - 4 medium carrots, peeled and cut into 2-inch pieces
06 - 3 parsnips, peeled and cut into 2-inch pieces
07 - 2 medium potatoes, peeled and cut into large chunks
08 - 1 large yellow onion, cut into wedges
09 - 2 celery stalks, cut into 2-inch pieces
→ Aromatics & Herbs
10 - 4 garlic cloves, minced
11 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
12 - 3 sprigs fresh thyme or 1 tsp dried thyme
13 - 2 bay leaves
→ Liquids
14 - 1 cup low-sodium chicken or vegetable broth
15 - ½ cup dry white wine (optional; substitute broth if preferred)
→ Finishing
16 - 2 tbsp cornstarch (optional, for thickening)
17 - 2 tbsp cold water (optional, for thickening)
# How to make it:
01 - Pat the pork roast dry and season thoroughly on all sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until it develops a golden-brown crust, approximately 2–3 minutes per side.
03 - Place the carrots, parsnips, potatoes, onion wedges, and celery evenly in the base of the slow cooker.
04 - Set the seared pork roast atop the arranged root vegetables.
05 - Distribute minced garlic, rosemary, thyme, and bay leaves over the pork and vegetables.
06 - Pour the chicken or vegetable broth and dry white wine (if using) evenly over the contents of the slow cooker.
07 - Cover and cook on low heat for 8 hours, or until the pork is tender and vegetables are fully cooked.
08 - Transfer pork to a cutting board to rest. Discard bay leaves and herb stems from the cooked vegetables and sauce.
09 - Strain cooking liquid into a saucepan. Create a slurry by mixing cornstarch with cold water, then whisk into the cooking liquid. Simmer on medium heat for 2–3 minutes until thickened.
10 - Slice or shred the pork. Plate with the cooked vegetables and spoon the sauce over top.
