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

1. Combine first 5 ingredients; rub over roast. Wrap in plastic wrap; refrigerate overnight.

2. 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.

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. Add browning sauce. Serve roast with gravy and vegetables.

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