Lunch: Sunday Pot Roast Recipe

Ingredients

1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
6 medium carrots, peeled and cut into 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 teaspoon browning sauce, optional

Instructions

Combine first five ingredients; rub over roast. Wrap in plastic; 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 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.

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