Crock Pot Seed Crusted Pork Roast – Smells So Good That You May Collapse 🙂
A beautiful thing when cooking a seed-crusted crock pot roasts is its smell. As soon as you enter the house, you feel hungry and wish the meat would be on your plate already. But you’ll have to wait a bit more to earn the right to eat this delicious pork roast.
This savory blend of aniseed, fennel, caraway, dill seed, and celery seeds creates a crust-like coating for a pork roast that is prepared in the slow cooker.
OK, let’s start our recipe:
- 1 (2⅔ to 3-pound) of pork roast
- 2 tablespoons of soy sauce
- 1 tablespoon of aniseed
- 1 tablespoon of fennel seed
- 1 tablespoon of caraway seed
- 1 tablespoon of dill seed
- 1 tablespoon of celery seed
- 1 teaspoon of instant beef bouillon granules
- 1 cup of water
- Apple wedges (optional)
- Mint sprigs (optional)
- Trim the fat from roast. Rub soy sauce over the surface of roast with your fingers.
- On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed and celery seed.
- Roll the roast in seeds to coat evenly.
- Wrap the roast in foil. Let meat stand in the refrigerator for 1 to 2 hours or overnight.
- Remove foil from roast. If necessary, cut roast to fit into the crockpot.
- Place roast in the slow cooker.
- In a small bowl dissolve bouillon granules in water; pour around roast.
- Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
- Transfer your roast to a serving platter. Garnish it with apple wedges and mint sprigs, as you wish.
- Strain cooking juices and pass them to the roast