Categories: Meals
Ingredients
- 1 tsp dried oregano
- 1/2 tsp onion salt
- 1/2 tsp caraway seeds
- 1/2 tsp pepper
- 1/4 tsp garlic salt
- 3 1/2-4 lbs. boneless pork loin roast, trimmed
- 6 medium carrots, peeled and cut into 1 1/2-in. pieces
- 3 large potatoes, peeled and quartered
- 3 small onions, quartered
- 1 1/2 cups beef broth
- 1/3 cup flour
- 1/3 cup cold water
- 1/4 tsp browning sauce
Directions
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Combine first 5 ingredients; rub over roast. Wrap in plastic wrap; refrigerate overnight.
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Place carrots, potatoes and onions in a slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on LOW until meat and vegetables are tender, 8-10 hours.
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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. Add browning sauce. Serve roast with gravy and vegetables.