Step 1

Cut the pork roast in half to make it easier to handle. In a large shallow dish, combine the flour, onion powder and ground mustard. Mix these ingredients until well blended. Add one portion of the pork at a time and turn to coat each side evenly with the seasoned flour mixture.

Step 2

Heat the canola oil in a large skillet over medium-high heat. Add the pork and brown it on all sides once the oil is hot, turning it occasionally to ensure an even golden crust. Transfer the browned pork to a 5-quart slow cooker. Pour the reduced-sodium chicken broth over the pork in the slow cooker. Cover and cook on low for five to six hours or until the pork is tender and fully cooked through. Remove the pork and keep it warm once it is finished cooking.

Step 3

Strain the cooking juices into a large saucepan, skimming off any fat. In a small bowl, combine the cornstarch with cold water and stir until smooth. Gradually stir the cornstarch mixture into the strained juices. Bring the mixture to a boil over medium heat, cooking and stirring for about two minutes until the gravy thickens. Slice the pork and serve with the gravy alongside hot mashed potatoes, if desired.