Pork Roast with Gravy

Ingredients
1 (3-4 lb.) boneless whole pork loin roast
15 oz. gluten free chicken stock
1 c. red bell pepper, julienned
1/2 c. onion, chopped
1/4 c. cider vinegar
2 Tbs. Lea & Perrin's® Worcestershire Sauce –Original
1 Tbs. brown sugar
2 tsp. Italian seasoning
Coarse salt & fresh ground black pepper
2 tsp. cornstarch
2 tsp. cold water
Directions
Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine chicken stock, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on LOW 3-4 hours or until meat thermometer inserted into the thickest part of the meat, reads 160°F. Remove meat and keep warm. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Slice pork and serve with warm gravy. (Serves: 6)