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Trim fat from pork. If necessary, cut meat to fit into a 3-1/2- to 4-quart slow cooker. Heat oil in a large skillet; brown meat on all sides. Brush meat with mustard. Sprinkle with thyme, rosemary and pepper.
Place potatoes, parsnips, carrots and onion in the slow cooker. Pour broth over vegetables. Sprinkle with tapioca. Place meat on top of vegetables.
Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Transfer meat and vegetables to a serving platter. Strain cooking juices; skim fat from juices. Drizzle some of the cooking juices over meat; serve remaining juices.