INGREDIENTS
- 1/2 onion, cut into chunks
- 2 to 3 pounds of pork roast
- 1/2 tsp Italian Seasoning
- 4 c. chicken stock
- 1 tsp minced Garlic
- 2 tbsp cornstarch
- 1/4 c. water for the gravy (or chicken broth if preferred)
- 1 16-ounces package of baby carrots
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
Step 1: Into your crockpot, add all the ingredients except for the cornstarch and 1/4 c. of water. Cover the pot and set to cook on low for 8 to 10 hours.
Step 2: After 8 to 10 hours, shred the pork roast.
Step 3: To make the gravy, whisk 1/4 c water and cornstarch in a small bowl. Scoop 2 cups of the liquid from the pot and pour into a saucepan. Then, stir in the water and cornstarch mixture. Bring the sauce to a boil for about 3 to 5 minutes, stirring occasionally, until the sauce starts to thicken.
Step 4: Over the roast and carrots, drizzle the gravy. Enjoy!