Slow Cooker Pork Roast

INGREDIENTS

- 3 tablespoons fresh rosemary leaves
- 3 tablespoons fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 5 tablespoons olive oil
- One 5- to 6-pound boneless pork shoulder with a fat cap
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 2 large cloves garlic, finely chopped
- 1/4 teaspoon ground allspice
- 4 large carrots, cut into rough 1-inch chunks
- 4 celery ribs, cut into 2-inch-long pieces
- 1 large onion, trimmed but left intact at the root end, cut into eighths
- 2 bay leaves
- 1 cup low-sodium chicken broth
- 3 to 4 teaspoons cornstarch
- 1/4 cup chopped fresh parsley
- Buttered egg noodles, for serving

Total: 9 hr 40 min; Active: 1 hr 30 min; Yield: 6 to 8 servings; Level: Easy.

DIRECTIONS

1. Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.

2. Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.

3. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.

4. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.

5. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.

6. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.

7. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.

8. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.