Pork Roast

2-3 lb Pork loin Roast
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs parsley
1/2 Tbs rosemary (opt)
1/2 Tbs seasoning salt
1/2 tsp black pepper
1 large onion
lots of carrots sliced
5-6 potatoes
2 c beef broth

Trim fat from pork and place in 9x13" pan or slow cooker, with the was-fat side down.
Mix seasonings in a small bowl.  Rub over top of the pork.  Arrange onions, carrots, and potatoes around. Pour beef broth around, on the vegetables, but not on the pork.

Bake at 325 for about 2 1/2 hours or until cooked and tender, covered with foil.  OR
Cook in crock pot on low for probably 6-8 hours.

When done, remove all but the liquid to make gravy.  Separate the liquid from fat in a separator.  Meanwhile, heat about 1/2 c water, 1/2 c milk, and 1 tsp beef bullion to a boiling.  Add the drippings, bring back to a boil.  Mix 1-2 Tbs cornstarch with a little cold water and add to the gravy.  Do enough to thicken slightly.