Meaty Italian Pork Roast

Place crock pot on Low and/or for 6 hrs. Place your fresh or frozen meat in it. No need to defrost if it's frozen. Cover.

In a 10" skillet, sautee the veggies, except the garlic and raisins (if using), until they're translucent, about 3 or 4 minutes.

Add the spices, ALL of them, except the garlic and raisins.

When they're aromatic and heated through (about a minute), add your garlic and keep sauteing until the garlic begins to cook (30 more seconds).

Add the anchovy paste, if using. Stir until it's mixed in. Maybe another minute or so.

When the mix is done, pour it over the meat. Put the cover back on.

Add about half or 3/4 cup of water (or low sodium stock of your choice) into the skillet and add the fish sauce (oyster sauce works too) if you're not using anchovy paste) and tomato paste. Over the medium flame, stir all of it until dissolved. Make sure to get the fond mixed in as well (that's whatever is stuck to the pan). Adjust for salt.

Pour the "sauce" over the meat, then add the raisins, if using them. Cover the crock pot and leave it alone.

When the meat is fork tender, add potatoes and carrots if you wish. I like to add broccoli, but make it your own.

Please note: don't add carrots AND raisins. They both add sweetness, necessary for this dish to taste meaty. Don't add sugar. It's too one-dimensional in taste. But too much sweetness will make this dish taste like dessert!

One more note: if you like, you can add tomatoes, either fresh or canned. 1 lb of fresh or 1-14.5 oz can of crushed canned tomatoes works. Use the liquid from the can to make the "sauce".