First, prepare all the vegetables—peel the potatoes, shave the carrots and chunk them, chop up the onion, mince the parsley, and remove the hulls from the garlic. When they’re all ready, set them aside momentarily on the countertop.

Next, season the pork loin with the salt and pepper and briskly rub it into the meat with your hands. Then place the roast into a hot skillet (which you’ve lightly coated with a little vegetable oil) and gently pan-fry it on all sides until lightly browned.

While the roast is searing, go ahead and place the other ingredients into the crock-pot in the following order: first the carrots, then the potatoes, then the onions and garlic, and finally the pork roast. Then thoroughly mix together the water, the chicken broth, the wine, the parsley, the bay leaves, and the onion soup mix and pour the mixture evenly over the roast. All that’s left is to slow-cook the pork and the fixins on low for about 10 hours.