We stumbled on this recipe, and could not get over how delicious it is. The gravy is especially good.

  • 2-3 lb. pork loin roast
  • Salt & pepper to taste
  • Poultry seasoning

For the Gravy

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups liquid (juices from the slow cooker and/or chicken broth)

Sprinkle the roast with the salt, pepper and poultry seasoning. Rub into the meat.

Place the roast in a slow cooker, and add 1/4 to 1/2 cup of water or chicken broth to the bottom.

Cook on low for 8 hours. Remove roast from slow cooker and place on a carving platter or cutting board, reserving the liquid. Cover with foil to keep it warm.

To make the gravy, melt the butter in a saucepan over medium heat, then whisk in the flour. Let the roux cook until it is golden and all of the flour is absorbed.

Add the liquid from the slow cooker, plus enough chicken broth to equal 2 cups total liquid to the roux. Bring the mixture to a simmer, and cook for about 5-7 minutes or until thickened, stirring occasionally.

Season the gravy with salt and pepper as needed.

Prep time: 10 min.
Cook time: 8 hours 15 min.
Serves: 4-6.

Notes

Source: Internet.