Italian Pot Roast Recipe

• 2 Tbsp. fennel seed, crushed
• 2 Tbsp. dry parsley, crushed
• 4 tsp dry Italian seasoning, crushed
• 1 1/2 tsp garlic salt
• 1 x 3- to 4-lb. boneless pork shoulder roast
• 1 Tbsp. veg. oil
• 5 x carrots, quartered
• 6 sm potatoes, peeled (about 1 1/2 pounds)
• 1 lrg fennel bulb, trimmed and cut into wedges
• 1/4 c. instant-type flour

Directions