Sunday Pot Roast

By carvalhohm2

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 whole 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

Details

Servings 14
Preparation time 10mins
Cooking time 490mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the first five ingredients; rub over roast. Wrap in plastic wrap and refrigerate overnight.

Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.

Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. In a small bowl, mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. If desired, add browning sauce. Serve roast with gravy.

Yield: 14 servings.

1 serving equals 233 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 249 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein.