Add the pork and everything except the cornstarch and the 1/4 cup of water into the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F).
Remove the pork and slice.
Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
Whisk in the water and cornstarch mixture in with the liquid.
Heat over medium high heat. Bring the mixture to a boil, stirring frequently for 3-5 minutes until it begins to thicken.
Drizzle the gravy over the roast and carrots when serving and enjoy!
Video
Notes
*Refrigerate the leftovers in an airtight container for up to 5 days. *You can also use a pork should or pork butt in this recipe instead of a pork roast.