Cooking Thursday

Our local store recently had pork roast on sale for 99 cents a pound.  It's not something I buy often and when I do, it's to make pulled pork.  But for that price, I bought a few!  Then I searched for a different way to fix it.  I found this recipe that sounded good, and used the crock pot - score!
I made it and it was delicious, nice and tender and juicy.  I served it with carrots and mashed red skin potatoes and it made a wonderful meal.

Seasoned Pork Roast

3 pounds pork roast
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon Dijon mustard
2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, chopped in large pieces
3 celery stalks, cut (about 2" long)
1/2 cup red wine (or water)
1 tablespoon cornstarch dissolved in 1 tablespoon of water

In a small bowl, mix olive oil, rosemary, thyme, mustard, salt, pepper, garlic, then rub onto dry roast making sure to get it well coated.
Place a little oil in a heated pan, then sear the seasoned roast over med-high heat about 4 min each side, until well seared.
Transfer meat into the slow cooker and add onion and celery.
Add red wine to the skillet used for searing meat to deglaze. Scrape with a wooden spatula to make sure all the flavor is removed, then pour into the slow cooker.
Cover and cook on low 8-9 hours.
Remove roast and vegetables and let rest for 15 minutes.
While meat is resting, pour juices into a skillet and heat. When it comes to a slow boil, whisk in dissolved cornstarch and continue to stir until thickened.
Serve roast cut with gravy poured on top.
*The recipe says you can also use a beef roast.