Santa Fe Pot Roast - cooking recipe

Ingredients

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

Preparation

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