Crock Pot Pork Roast

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• 3 lb Pork shoulder
• 2 cloves Garlic
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 1 1/2 teaspoons Vegetable oil
• 1/2 each Onion
• 4 oz Cremini mushrooms
• 1 1/2 ribs Celery
• 1 each Carrots
• 1/2 cup Beef broth
• 1 1/2 teaspoons Soy sauce
• 1 each Bay leaves
• As needed Mashed potatoes
• 1 1/2 tablespoons Cornstarch
• 1 1/2 tablespoons Water
• 1/2 each Beef bouillon

1. If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.
2. Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.
3. Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.
4. Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.
5. Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.
6. Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
7. Transfer the pork and vegetables to a platter and loosely cover with foil.
8. To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.
9. In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.
10. Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.