My First Pot Roast

My roast: (Assumes 7 qt crock pot)
5 lbs Pork Shoulder, split, most fat removed*
Todd's Dirt Seasoning, Original blend**
6-8 large carrots (approximately 1.5 lbs)
4 stalks of celery, leaves removed
1 sweet onion, approximately baseball size
8 oz White mushrooms, sliced or eighths
1 can of chicken stock
1 empty chicken stock can full of apple juice
Water as needed

Chop carrots (don't have to be peeled, but wash them at least) into 1-2 inch chunks.
Chop celery slightly shorter
Chop onion in eighths

After trimming the pork, coat the meat generously with the seasoning.*
Lightly butter or oil a saute pan.
Sear both pieces 3-5 minutes on all sides until a dark brown surface appears.

Place half vegetables (NOT mushrooms) on bottom of crock pot
Place meat in crock pot. You can use the drippings from the pan if you like, just pour it in also.
Fill the rest of the space around the meat with non-mushroom veggies

Pour in chicken stock. Refill the can with apple juice, pour that in.
Fill crock with water until meat is barely covered.
Gently sprinkle mushroom slices on top, try not to submerge them.
Cover and heat on low, 8-9 hours.

It will be spoon-cutting tender.

*Note that at the time of prep, I stabbed the meat carefully and inserted whole cloves of garlic into the holes. This is optional.
**If you don't have access to Todd's seasonings (I get mine 3 jars at a time from Woot), you could use basil, oregano, thyme, garlic, pepper, parsley, rosemary, sage