Ingredients:

2 tablespoons olive oil

6 pounds (2.7 kg.) boneless pork roast

3-4 large carrots, peeled and cut into chunks

1/2 cup (125 ml) water

10 small new red potatoes, quartered

1 stalk celery, cut into chunks

2 cans (10 ¾ oz. (370 g.) each)) cream of mushroom soup

1/2 teaspoon dried thyme

1 teaspoon dried sage

Cajun seasoning to taste.

minced garlic to taste

salt and freshly ground black pepper to taste

Directions:

1. Heat olive oil in large nonstick skillet.

2. Season pork roast with garlic, Cajun seasoning, salt and black pepper. Brown in hot oil on all sides. Remove from the skillet and set aside.

3. Pour water in skillet to lift all brown bits from pan.

4. In a Slow cooker, combine all vegetables and pour juices on top. Make a well in the center of the vegetables then place browned pork roast fat side up in the center. Pour mushroom soup on top of pork roast. Season with thyme and sage.

5. Cover Slow cooker and cook on low-heat setting for 8-10 hours or until pork roast is tender.

Bon Appetit!