Recipe Details

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon onion salt
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
• 6 medium carrots, peeled and cut into 1-1/2-inch pieces
• 3 large potatoes, peeled and quartered
• 3 small onions, quartered
• 1-1/2 cups beef broth
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 1/4 teaspoon browning sauce, optional

Description

1. Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight.
2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.