Pork and Cabbage Dinner

1 lb. carrots
1 1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 tsp. celery seed
1 boneless pork shoulder roast (4 to 6 lbs. )
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. cabbage, cut into 2" pieces

Cut carrots in half lengthwise and then into 2" pieces. Place in a 5 quart slow cooker. Add 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 hrs.

Reduce heat to LOW; cook for 4 hrs. Add cabbage; cook 2 hrs. longer or until the cabbage is tender and a meat thermometer reads 160*. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

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