Pork and Cabbage Dinner

• 1 lb. carrots
• 1 1/2 cups water
• 1 envelope onion soup mix
• 2 garlic cloves, minced
• 1/2 tsp celery seed
• 1 boneless pork shoulder roast (4-6 lbs)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 lbs. cabbage, cut into 2" pieces

Cut carrots in half lengthwise and then into 2" pieces. Place in a 5 qt. slow cooker. Add water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt & pepper. Cover and cook on high for 2 hrs. Reduce heat to low; cook for 4 hours til the cabbage is tender and a meat thermometer reads 160 degrees. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. 8-10 servings