1 pound pork roast
3 cloves garlic, minced
1 teaspoon dried oregano
3 teaspoons salt
2 tablespoons yellow mustard
2 teaspoons garlic powder
1 teaspoon dried thyme
3 pounds carrots, cut into 1/2 inch cubes
3 potatoes, cut into 1/2 inch cubes
Place the roast in a large pot or Dutch oven. Cover the bottom and sides of the pot with aluminum foil. Bake at 250 degrees F (120 degrees C) for at least 1 hour.
Stir all herbs and spices into the pot. Bring to a boil. Stir in water to keep everything moist. Reduce heat, cover and simmer 15 minutes.
Stir the parsley seeds into the pot, along with black pepper. Reduce heat to low and simmer 15 minutes.
Add the carrots, potatoes and oregano. Pour in enough water to cover all ingredients but about 1/4 cup for the sake of consistency.
Bring to a simmer, reduce heat to medium-low, cover and simmer for 30 minutes, stirring frequently.