Pork And Cabbage Dinner

• 1 pound carrots
• 1-1/2 cups water
• 1 envelope onion soup mix
• 2 garlic cloves, minced
• 1/2 teaspoon celery seed
• 1 boneless pork shoulder butt roast (4 to 6 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds, cabbage, cut into 2-inch pieces

1. Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.
2. Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender.
3. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

carrots, water, onion soup, garlic, celery, pork shoulder butt roast, salt, pepper, cabbage

Taken from www.tasteofhome.com/recipes/pork-and-cabbage-dinner/ (may not work)