With the cold weather and busy holidays around the corner, my slow cooker is being used at least 3-4 times a week. I am always looking for recipes that do not involve chicken, and this one using pork was a huge hit at our house. The best part: it makes it’s own gravy! Serve it with some mashed potatoes (you can even use instant potatoes- this is a judge-free zone!) and dinner is done!
1 lb baby carrots (or sliced carrots- whatever you prefer)
1/4 cup cornstarch
1/4 cup cold water
Spray the inside of a slow cooker with non-stick cooking spray. Dump 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.