Santa Fe Pot Roast

• 2/3 cup all-purpose flour
• 3 lbs boneless pork shoulder
• 1 tablespoon vegetable oil
• 1 cup chicken stock
• 4 1/2 ounces green chilies, drained and rinsed
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups baby carrots or 4 cups carrots, cut in 2 inch pieces
• 6 small halve onions
• 1/3 cup cold water

1. Spread 1/3 cup of the flour on a meat platter.
2. Pat pork roast dry, roll in flour to coat, brushing off any excess.
3. In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
4. Turn pork with tongs or a wooden spoon not to pierce meat.
5. Drain off any fat.
6. Use a large slow cooker, I use the Rival 6 quart oval.
7. Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
8. Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
9. Meanwhile, in a small bowl, whisk remaining flour with cold water.
10. Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
11. Serve gravy over meat.
12. I served this with a Garden Vegetable Rice.

allpurpose, pork shoulder, vegetable oil, chicken stock, green chilies, garlic, oregano, ground cumin, coriander, salt, pepper, baby carrots, onions, cold water

Taken from www.food.com/recipe/santa-fe-pot-roast-43786 (may not work)