Crockpot Pork Roast with potatoes and carrots

2-1/2  lb.		1 pork loin roast
2  lb.		red potatoes, cubed
1  lb.		cups carrots peeled and sliced into coins
1  cup		chopped onion (approx 1 large)
3		cloves garlics
1/2  cup		apple juice
1/2  cup		chicken broth
1  tablespoon		corn starch
2  tablespoons		RACHAEL RAY CHICKEN BROTH
1  teaspoon		herbs de provence

Tip: For nutritional information on all the ingredients in Crockpot Pork Roast with potatoes and carrots just click on each ingredient name. Then adjust the serving size for any Crockpot Pork Roast with potatoes and carrots ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut three slits in top of porkroast and insert garlic cloves, sprinkle pork roast with herb de provence, salt and pepper to taste.

Put under broiler to brown a bit before putting it into the crockpot (if desired).

Prepare vegetables: wash and cube potatoes, pare and trim then slice carrots. Chop onions.

Put potatoes and carrots in bottom of crockpot with half of the onion.

Lay pork roast on top and sprinkle remaining onion over.

Pour in apple juice and chicken broth.

Cover and cook on low for 8-9 hours.

For thicker gray, mix two tablespoons of chicken broth with 1 tablespoon if corn starch and add during last 30 minutes of cooking.