2cupsliquid (juices from the slow cooker and/or chicken broth)
Put the fresh or frozen pork roast in the crock pot.
Sprinkle with desired amount of salt and pepper. Try to get some on the sides, then liberally sprinkle with poultry seasoning.
If not using frozen roast, add 1/4 to 1/2 cup of water to the bottom of the crock pot.
Cover and cook on high for 4-5 hours or low for 8-9 hours. If frozen, add 1 hour to cooking time.
To Make the Gravy (optional)
Melt 3 tablespoons of butter in a skillet or saucepan, then whisk in 3 tablespoons of 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 butter/flour roux. I use whatever juices are in the slow cooker and add chicken broth until it equals 2 cups. Bring the mixture to a simmer for about 5-7 minutes or until thickened.
Season the gravy with salt and pepper to your liking and serve with the pork roast.
Nutritional content is for informational purposes. It does not include the optional gravy because that depends on how much each person uses.