Country-Style Pork Roast

• Produce

  • 1 lb Baby carrots
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 2 cans (14.5 oz each chicken broth

• Condiments

  • 1 tsp Mustard, ground

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/4 cup Water

• Other

  • 1 (2-3 lb pork roast

Found on sixsistersstuff.com

Description

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

Directions

• 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.