4-5 lb Pork or Beef Roast
2 Carrots, peeled and sliced in large chunks
2 Celery, washed and sliced in large chunks
1 cup Mushrooms, cleaned and cut in half
2 Leeks, washed and sliced
1 White Onion, quartered
1 small Fennel Bulb, quartered
2 White Potatoes, washed well and cut in large chunks or bag Fingerlings, washed
Fresh Cracked Pepper
1 cup filtered water
Rinse, pat dry roast and place in slow cooker.
Add salt and pepper to taste.
Add water to bottom of slow cooker.
Cover and turn on high for 1 hour.
Turn down to low for 1 hour.
Add veg, cover and ignore for 3 more hours.
Remove meat and let sit for a few minutes before using forks to separate into chunks.
Serve with veg.
To make gravy, remove drippings plus enough filtered water to make 1 1/2 – 2 cups of liquid. Place in a blender along with onion chunks and a few mushrooms. Add a few tbls butter and 2 tbls cream. Blend on high until smooth-ish.