This turned out really well, but the recipe made so much that we ended up eating the leftovers for days. DH said 2 thumbs up!
1 (3-4 lb) boneless pork loin roast, trimmed
6 medium carrots, peeled and quartered
3 large baking potatoes, peeled and quartered
1 1/2 onions, sliced
1 1/2 cups (1 can) beef broth
1/3 cup flour
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seed
1/4 teaspoon garlic salt
Mix oregano, onion salt, pepper, caraway seed, and garlic salt. Rub over roast. Wrap the roast in plastic and refrigerate overnight. Place carrots, potatoes, and onions in slow cooker. Add broth. Unwrap roast and place in slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer. Transfer roast and vegetables to serving platter. Pour broth into sauce pan. Mix 1/3 cup cold water and flour until smooth. Stir into broth. Boil and whisk for 2 minutes. Serve over roast.
Source: Taste of Home magazine