Slow Cooker Country-Style Pork Roast & Gravy

By LaurenCocch16

Ingredients

• 1 (2-3 lb) pork roast
• 1/2 cup all-purpose flour
• 1 teaspoon seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 cans (14.5 oz each) chicken broth
• 1 lb baby carrots (or sliced carrots- whatever you prefer)
• 1/4 cup cornstarch
• 1/4 cup cold water

Details

Servings 8
Adapted from sixsistersstuff.com

Preparation

Step 1

1. Spray the inside of a slow cooker with non-stick cooking spray. Dump carrots in the bottom of the slow cooker.
2. 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.
3. 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).
4. 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).
5. Remove roast from slow cooker and using a slotted spoon, remove the carrots.
6. Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil.
7. In a small bowl, mix together cornstarch and water, then pour into saucepan. 8. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
9. Serve with mashed potatoes and pour gravy on top.