Place the pork in the slow cooker. Place the onion and carrots around the roast.

Sprinkle the seasonings on top of the roast and pour the chicken broth around the roast..

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 carrots. Cover to keep warm and set aside.

In a small bowl whisk together the ¼ cup of water and the cornstarch.

Remove 2 cups of the liquid from the crock pot and place in a sauce pan.

Bring to a boil and slowly whisk in the cornstarch mixture. Boil, stirring frequently, for 3-5 minutes until it thickens.

Slice or shred roast and serve with carrots and mashed potatoes. Serve gravy over potatoes and roast. Serves 6.