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© Meredith Corporation. All rights reserved. Used with permission.
Place quartered fennel, halved apple, onion and raisins in a 4- to 5-quart slow cooker.
Trim fat from roast. Spread mustard all over roast. In a small bowl, combine fennel seeds, celery seeds, dill seeds, mustard seeds and pepper. Sprinkle seed mixture evenly over roast to coat. Place coated roast on top of fennel mixture in cooker. Pour cider (or juice) over all.
Cover and cook on Low for 10 to 12 hours.
Remove roast from cooker; cover and keep warm. Discard liquid and solids in cooker. In a small saucepan, bring apple jelly to a boil. Remove from heat and stir in slivered fennel and sliced apple until coated. Spoon apple mixture over roast before serving.