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Seed Crusted Pork Roast


This savory blend of aniseed, fennel, caraway, dill seed, and celery seeds creates a crust-like coating for pork roast that's prepared in the slow cooker.


  • 1 (2 2/3- to 3-pound) pork roast
  • 2 tablespoons soy sauce
  • 1 tablespoon aniseed
  • 1 tablespoon fennel seed
  • 1 tablespoon caraway seed
  • 1 tablespoon dill seed
  • 1 tablespoon celery seed
  • 1 teaspoon instant beef bouillon granules
  • 1 cup water
  • Apple wedges (optional)
  • Mint sprigs (optional)


  1. Trim fat from roast. Rub soy sauce over surface of roast with fingers.
  2. On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed and celery seed. Roll roast in seeds to coat evenly.
  3. Wrap roast in foil. Let meat stand in the refrigerator for 1 to 2 hours or overnight.
  4. Remove foil from roast. If necessary, cut roast to fit into the slow cooker.
  5. Place roast in slow cooker.
  6. In a small bowl dissolve bouillon granules in water; pour around roast.
  7. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
  8. Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired.
  9. Strain cooking juices; pass juices with roast.

Yield: 6 servings

Nutritional facts per serving: calories: 234 , total fat: 8g, saturated fat: 2g, cholesterol: 106mg, sodium: 567mg, carbohydrate: 3g, fiber: 1g, protein: 37g, vitamin C: 4%

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