Ingredients:
1 (2 1/2 lb) pork loin roast
1 small onions, thinly sliced
1 1/2 tablespoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) cans beef broth
1/8 teaspoon pepper
1 bay leaves
1 lb fresh baby carrots
8 small red potatoes, quartered
1 tablespoon water
4 teaspoons cornstarch
Directions:
Make 6 horizontal cuts down center of roast 3×3″. Stuff each cut with a slice of onion, reserving remaining onion.
Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
Cover bake at 325 F for 2 1/2 hours.
If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.
Servings: 6-8
Time preparation: 15 min.
Time total: 165 min.