Sunday Pot Roast

I found this in the February/March 2014 issue of Taste of Home.  This is a twist on pot roast I wasn't expecting.

1 tsp. dried oregano
1/2 tsp. onion salt
1/2 tsp. caraway seeds
1/2 tsp. pepper
1/4 tsp. garlic salt
1 boneless whole pork loin roast (3-4lbs) trimmed (yes, I said pork)
6 medium carrots, peeled and cut into 1 1/2 inch pieces
3 large potatoes, peeled and quartered
3 small onions quartered (maybe a jar of pearl onions?)
1 1/2 C. beef broth
1/3 C. all purpose flour
1/3 c. cold water
1/4 tsp. browning sauce, optional

In a small bowl, combine the first 5 ingredients; rub over roast.  Wrap in plastic wrap and refrigerate overnight.

Place carrots, potatoes, and onions into a 6 qt. slow cooker; add broth.  Unwrap roast; place in slow cooker.  Cook, covered on low 8-10 hours or until meat and vegetables are tender.

Transfer roast and vegetables to a serving platter; tent with foil.  Pour cooking juices into a small saucepan.  In a bowl, mix flour and water until smooth; stir into pan.  Bring to a boil; cook and stir 2 minutes or until thickened.  If desired, add browning sauce.  Serve roast with gravy.