Slow Cooker Pork Roast with Potatoes, Leeks and Carrots

1 leek, rinsed and thinly sliced

1 pound baby carrots

3 cans (15 ounces each) whole new potatoes, diced

4 teaspoon Italian seasoning, divided

1½ teaspoons salt, divided

1½ teaspoons pepper, divided

1½ teaspoons granulated garlic

1 teaspoon ground mustard

5-6 pound boneless pork shoulder roast

2-3 tablespoons olive oil

½ cup low-sodium vegetable broth

Place leek, potatoes, and baby carrots in bottom of slow cooker. Season with 1 teaspoon Italian Seasoning, ½ teaspoon salt, and ½ teaspoon black pepper.Mix remaining spices and mustard in a small bowl and rub all over the pork roast.Heat oil in a large cast iron skillet. Brown the roast on all sides. Place roast in slow cooker. Pour vegetable stock over roast into cooker. Cook on low for 8 hours. Slice the roast and serve with the vegetables and juices over the top.Serves 10 to 12.