Ingredients
1 teaspoon dried oregano1/2 teaspoon onion salt1/2 teaspoon caraway seeds1/2 teaspoon pepper1/4 teaspoon garlic salt1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed6 medium carrots, peeled and cut into 1-1/2-inch pieces3 large potatoes, peeled and quartered3 small onions, quartered1-1/2 cups beef broth1/3 cup all-purpose flour1/3 cup cold water1/4 teaspoon browning sauce, optional
Preparation
Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight.
Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
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. If desired, add browning sauce. Serve roast with gravy and vegetables.
