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Ingredients
1 (3 1/2 to 4 lb) Boneless whole pork loin roast, trimmed
1 Teaspoon dried oregano
1/2 Teaspoon onion salt
1/2 Teaspoon pepper
1/2 Teaspoon caraway seeds
1/4 Teaspoon garlic salt
6 Medium carrots, peeled & cut into 1 1/2" pieces
3 Large potatoes, peeled & 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
Instructions
Cut roast in half. In a small bowl, combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight.
Place the carrots, potatoes and onions in a 6 quart crockpot; add broth. Un-wrap roast and place on top of vegetables in crockpot. Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook 6 hours longer.
Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast.