- 8
- 15 mins
Ingredients
- 1 1 lb) 1 (2-3 lb) pork roast
- 1/2 1/2 1/2 cup all-purpose flour
- 1 1 1 teaspoon seasoned salt
- 1 1 1 teaspoon onion powder
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon ground mustard
- 1/2 1/2 1/2 teaspoon dried oregano
- 2 2 2 tablespoons olive oil
- 2 2 2 cans (14.5 oz each) chicken broth
- 1 1 1 lb baby carrots (or sliced carrots- whatever you prefer)
- 1/4 1/4 1/4 cup cornstarch
- 1/4 1/4 1/4 cup cold water
Preparation
Step 1
Spray the inside of a slow cooker with non-stick cooking spray. Dump carrots in the bottom of the slow cooker.
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.
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). 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).
Remove roast from slow cooker and using a slotted spoon, remove the carrots.
Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
Serve with mashed potatoes and pour gravy on top.