Ingredients

The following ingredients have 8 Servings
  • 1 pound baby carrots ((or whole carrots sliced))
  • 3 pound pork roast
  • ½ cup flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • ½ teaspoon dried oregano
  • 2 Tablespoons olive oil
  • 2 (14.5 ounce) cans chicken broth
  • ¼ cup cornstarch
  • ¼ cup cold water

Instruction

  • Spray the inside of your slow cooker with non-stick cooking spray.
  • Place carrots in the bottom of the slow cooker.
  • Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
  • Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
  • Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
  • Remove roast from slow cooker and using a slotted spoon, remove the carrots.
  • Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
  • Serve with mashed potatoes and pour gravy on top.