Sprinkle roast with desired amount of salt and pepper. Be sure to get all the sides.

Liberally sprinkle with poultry seasoning. Place roast in the slow cooker.

Add 1/4 to 1/2 cup of water around the roast.

Cover and cook on high for 4 hours or low for 8 hours.

For the gravy: melt the butter in a skillet or saucepan, then whisk in the flour. Let the roux cook over medium heat until it's golden and all of the flour is completely absorbed.

Add 2 cups of liquid to the roux. I use whatever juices are in the slow cooker and add enough chicken broth to equals 2 cups. Bring the mixture to a simmer for about 5-7 minutes or until thickened. Add a little browning sauce if desired. I prefer to use it.

At this point, I still like my gravy thicker so I made a slurry of flour and water. Use 2 tablespoons of flour per 1 cup of liquid. Use a whisk until combine. I like to put mine in a Blender bottle and shake to combine. Then I drizzle the mixture into the gravy while whisking. Until I reach the desired consistency for my gravy. If you worry about lumps in the slurry your can pour it through a fine-mesh sieve to strain out any lumps of flour.

Season the gravy with salt and pepper to your liking and serve with the pork roast.