Sunday Pot Roast

By sharon_rm2010

Taste of Home - September 2016

Ingredients

• 1 tsp dried oregano
• 1/2 tsp onion salt
• 1/2 tsp caraway seeds
• 1/2 tsp pepper
• 1/4 tsp garlic salt
• 1 boneless pork loin roast
• 6 medium carrots, peeled and cut in 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 tsp browning sauce

Preparation

Step 1

Combine first five ingredients; rub over the roast. Wrap in plastic wrap, 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 u til meat and vegetables are tender, 8-10 hours.
Transfer roast and vegetables to platter; tent with foil. Pour cooking juices into a small saucepan. Mix in flour and water until smooth. Stir into pan. Bring to a boil; about 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.
Calories 217 per serving.