Ingredients:

• 1 Ontario pork rack roast (about 3 lb/1.5 kg)
• 2 onions, sliced
• 1 container (255 g) grape tomatoes, halved
• 4 cloves garlic, sliced
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 tbsp (15 mL) smoked paprika
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) lemon zest
• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) beef broth
• 3 tbsp (45 mL) cornstarch
• 3 tbsp (45 mL) water

Cooking Instructions:

1. Toss together onions, tomatoes and garlic with half each of the salt and pepper in slow cooker; set aside.
2. Rub pork roast with paprika, garlic powder, lemon zest and remaining salt and pepper.
3. In a large skillet, heat oil over medium high heat and brown pork roast. Place on top of vegetables in slow cooker. Add broth to skillet and deglaze pan; pour over roast into slow cooker.
4. Cover and cook on LOW for 4 hours or until thermometer reaches 155ºF (68ºC). Remove roast to cutting board and let stand covered for about 10 minutes or until thermometer reaches 160ºF (71 C).
5. In a small bowl, whisk together cornstarch and water. Whisk into slow cooker and turn to HIGH. Cover and cook for 10 minutes or until thickened.
6. Slice roast and spoon out vegetables and sauce onto plates and top with pork to serve.