Toss all ingredients but carrots and cooked meat into a slow cooker.
Turn the slow cooker on high and bring to a boiling point. When it reaches a gentle simmer, add carrot and reduce heat to the lowest possible setting and cook for 8 hours (I usually leave this overnight and process it in the morning).
Divide previously cooked meat of choice between small containers.
Double strain the broth into a large bowl making sure you’re left with very clear, clean golden liquid. Discard pork trotters and veggies as you would when making bone broth (chickens, compost, or trash).
Add 2 cloves of fresh minced garlic in the broth and pour into the containers.
Add a slice of cooked carrot to each container for garnish and dill or parsley.
Set aspic in the refrigerator for at least 4 hours.
It’s best served with rye bread and Dijon mustard.