Italian Pork Roast with Potatoes

We received a Cooking Light Slow Cooker cookbook as a wedding gift (in July), and I realized the other day that we still hadn't cooked a recipe from it!  So I picked this one out yesterday based on what meats were on sale before going to the grocery store.  We had it for dinner tonight, and just as I was thinking about how delicious it was, Debbie H. posted a request for a pork butt crock pot recipe!  How ironic!  I have just the one for you to try!

Italian Pot Roast with Potatoes

Ingredients:

- 4 teaspoons dried Italian Seasoning

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

1 3 lb. pork roast (I used a 4 Boston butt and added a little more seasoning and cooked it longer); trimmed and cut in half

2 teaspoons olive oil (lets be honest, I didn't actually measure this!)

1/2 cup chopped onion

3 garlic cloves, minced

1/4 fat-free, less-sodium chicken broth

9 small red potatoes (about 1 lb), halved (I got lucky b/c these were on sale too!)

12 kalamata olives

1 tablespoon capers (I skipped this b/c I forgot to buy them)

1 teaspoon dried oregano

1. Combine Italian seasoning, salt, and pepper, rub over surface of roast.  Heat olive oil in a large skillet over medium-high heat.  Add roast and brown on all sides.  Remove roast from pan and place into crock pot.  Add onion and garlic to the pan and sauté for 5 minutes.  Add brother to pan and loosed the browned bits.  Pour mixture over roast in the slow cooker.

2.  Arrange potatoes and olives around the roast; sprinkle with capers and dried oregano.  Cover and cook on LOW for 9 hours.

Enjoy!