Here is how I make my Pork Roast..
I sear all sides of the roast in a very hot pan coated in vegetable oil. I then transfer the roast to a slow cooker that is lined with a bed of vegetables.
5 red potatoes, chopped
3 celery sticks, chopped
1 large yellow onion, chopped
2 cups baby carrots
1 14.5oz can beef broth
Cook the roast on low for 8-10 hours or on high for 4-6 hours until the internal temperature reaches 165 degrees.
Here is how I used our leftovers..
3 to 4 pound Pork Roast, cook and shredded
2-4 cups vegetables and sauce, mashed
2 (14.5 ounce) can diced tomatoes, (drain one of the cans and save liquid of the other)
6oz tomato paste
1 package of penne pasta
Grated parmesan cheese, for garnish
Pour the vegetables and sauce into a large skillet and mash with a fork over medium heat. Pour in the tomatoes and liquid of one can. Transfer the shredded roast into the pan, along with the tomato paste. Allow it to simmer uncovered for 10-15 minutes.
In the meantime, cook the penne pasta according to package directions.