1 cup baby-cut carrots
2 medium (2 cups) green and/or red bell peppers, cut into 1 1/2-inch pieces
1 medium (1/2 cup) onion, chopped
1 pound small new red potatoes
2 tablespoons purchased minced garlic
2 1/2 pounds boneless pork shoulder roast, trimmed, cut into 1 1/2-inch pieces
1 cup beef broth
1 (.6-ounce) package dried aus jus mix
1 tablespoon fennel seeds
1 tablespoon Italian herb seasoning
3 tablespoons all-purpose flour
1/4 cup water
Place carrots, peppers, onion, potatoes and garlic in slow cooker.
Melt butter in 12-inch skillet until sizzling; add pork pieces. Cook over medium heat, stirring occasionally, 5-7 minutes or until pork is browned. Place pork in slow cooker.
Add beef broth, aus jus mix, fennel seeds and Italian seasoning to same skillet. Stir to combine, scraping up any brown bits from bottom. Pour over pork in slow cooker. Cover; cook on Low heat setting 8-10 hours, or on High heat setting 3-4 hours or until meat is fork tender.
Place flour in small bowl; whisk in water. Whisk flour mixture into stew. Increase heat setting to High. Cook, stirring occasionally, 15 minutes or until thickened.
Porketta is an Italian-style pork roast using herbs such as garlic, fennel and basil. Porketta roast is traditionally rolled with the herbs and tied before slow roasting.