Slow cooker pork roast and veggies | Heart and Stroke Foundation

Ingredients

• 3 each large carrots and parsnips, peeled and cubed
• 3 cloves garlic, minced and divided
• 1 onion, sliced
• 2 tbsp (25 mL) chopped fresh parsley
• 2 tsp (10 mL) canola oil
• 1 tsp (5 mL) each dried oregano and dried basil leaves
• 1 tsp (5 mL) fennel seeds, crushed
• 1 tsp (5 mL) smoked paprika
• 1/2 tsp (2 mL) fresh ground pepper
• 1 boneless pork loin roast,trimmed, about 800 g
• 3/4 cup (175 mL) sodium reduced vegetable broth
• 1 tbsp (15 mL) tomato paste