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1. Melt the butter in a large skillet over medium-high heat. Season the pork roast with salt and pepper, then sear it on all sides in the butter until nicely browned, about 4-5 minutes per side.
2. Transfer the roast to the slow cooker. Add the sliced onion and minced garlic around the pork.
3. Pour the chicken broth, Worcestershire sauce, thyme, and rosemary over the roast. Cover and cook on low for 6-8 hours or until the pork is tender.
4. Carefully remove the pork and transfer it to a platter. Tent it with foil to keep warm.
5. To make the gravy, strain the cooking juices from the slow cooker into a saucepan. Stir in the heavy cream and bring to a simmer over medium heat.
6. In a small bowl, mix the cornstarch and cold water until smooth; stir into the gravy. Continue cooking until thickened, about 2-3 minutes.
7. Serve slices of pork roast with the gravy drizzled over top.
Variations & Tips
For a touch of sweetness, consider adding 1/4 cup of apple cider or a tablespoon of maple syrup to the slow cooker. For picky eaters, you can leave out the onions or garlic and replace them with a couple of sliced apples for a milder flavor. If you prefer a spicier kick, add a sprinkle of red pepper flakes to the gravy.
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