1Set your crock pot to the low setting for seven hours.
Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary.
Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
2Add the chicken stock,cover and start the cooker.
Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
3Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender.
Let them rest on the counter uncovered.
4When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
5When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two!
Plate the roast and spread the vegetables around the roast.
Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)