Slow-Cooked Pork Roast Dinner



1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water



In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.