Peel potatoes and slice them into 1/4" rounds. Place them in the bottom of your crock pot.
Finely chop the remainder of the vegetables. In a large skillet, saute the vegetables in butter until tender.
Add the garlic; cook 1 minute longer. Stir in pepper sauce and all seasonings but the bay leaves.
Cut deep slits in roast and place in crock pot on top of the potatoes slit side up.
Spoon vegetable mixture into slits and over the top of the roast. Add bay leaves to the crock pot.
Cover and cook on low for 6-8 hours or until the pork is tender.
Transfer roast to a serving platter. Using a slotted spoon, remove potatoes and place them around the roast on the platter. Cover platter with foil to keep the roast and potatoes warm.
If bay leaves are still in the crock pot, remove them. Pour juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan.
Bring to a boil; cook and stir for two minutes until liquid has thickened.
Serve gravy with roast and potatoes.