Pork Roast and Gravy

I got this recipe from Reader's Digest Taste of Home. It was really easy to make in the slow cooker and the pork was great, but we weren't huge fans of the gravy. I served this with mashed potatoes and corn on the cob.

Pork Roast and Gravy

• 1 Boneless Whole Pork Loin Roast (3-4 lbs)
• 1 Can (14 oz) Chicken Broth
• 1 CUP Julienned Sweet Red Pepper
• 1/2 CUP Chopped Onion
• 1/4 CUP Cider Vinegar
• 2 TBS Worcestershire Sauce
• 1 TBS Brown Sugar
• 2 TSP Italian Seasoning
• 1 TSP Salt
• 1 TSP Pepper
• 2 TSP Cornstarch
• 2 TSP Cold Water

Place Roast in slow cooker, cut in half if needed. In small bowl combine broth, red pepper, onion, vinegar, worcestershire sauce, brown sugar and seasonings and pour over the pork. Cover and cook on low for 3 to 4 hours or until 160 degrees in center of meat.

For Gravy, strain cooking juices and skim fat; pour 1 cup into small saucepan. Combine cornstarch and water until smooth and stir into cooking juices. Bring to a boil and stir until thickened, about 2 minutes.