*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Trim fat from roast. Rub soy sauce over surface of roast with fingers. On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed, and celery seed. Roll roast in seeds to coat evenly. Cover roast in foil and let stand in the refrigerator for 1 to 2 hours or overnight.
Remove foil from roast. If necessary, cut roast to fit into the crockery cooker. Place roast in a 3 1/2, 4, 5, or 6-quart crockery cooker. In a small bowl dissolve bouillon granules in water; pour around roast. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired. Strain cooking juices; pass juices with roast.