Slow Cooker Glazed Pork Roast With Carrots and Corn

From bettycrocker.com.

• Ready In: 8 hrs 45 mins
• Serves: 6

Ingredients

• 1  boneless pork shoulder (3 lb)
• 1 (1 lb) bag  ready-to-eat  baby carrots
• 1⁄2 cup barbecue sauce
• 1⁄4 cup honey
• 3  tablespoons  balsamic vinegar
• 1  teaspoon seasoning salt
• 2⁄3 cup barbecue sauce
• 1⁄4 cup Gold Medal all-purpose flour
• 1  cup  green giant valley fresh steamers niblets frozen corn

Directions

1. If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 3- to 4-quart slow cooker, place pork. Arrange carrots around and on top of pork. In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.
4. In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until thickened. Stir in corn. Cover; cook 5 minutes longer. Serve sauce over pork and vegetables.