Recipe by Kate Kremann
My husband always requests this recipe. I cook it 11 hours so the meat barely holds together. Works for low glycemic index diets.
Top Review by Mirj
I used 3 pounds of beef brisket, doubled the sweet potatoes and forgot about the fennel seeds. 12 of us sat down to Friday night dinner, could barely get up after stuffing our faces. There were hardly any leftovers!
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 1⁄2 teaspoons chopped garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs pork loin roast, boneless
- 4 medium sweet potatoes, peeled and cubed (1/2 inch cubes)
- 1 cup chicken broth