Spread out carrots and well-rinsed mushrooms, cut in half garlic cloves and wedged oinin, and place onto the bottom of the slow cooker. These vegetables will slow cook with the pork, absorbing its flavors and adding their own to the mix.

To begin, heat a large iron skillet over high heat and add some olive oil. Once the oil is hot, place your pork loin in the preheated skillet. Sear the pork on all sides until it turns a light brown color. This usually takes a couple of minutes per side. Using a splatter guard during this process will help prevent oil from splattering around your kitchen.

After searing, remove the pork loin from the skillet and place it into your slow cooker or crockpot. This process of searing helps to lock in the flavor and create a delicious crust on the outside of the pork.

In a cast iron pot, melt some butter over medium-low heat. As soon as the butter melts, stir in some flour to create a roux. This will thicken your sauce and give it a rich, creamy texture. Gradually add water and half and half (or heavy whipping cream), stirring constantly, and bring the mixture to a boil.

Reduce the heat then add your seasonings: Mrs. Dash, sea salt, black pepper, and chicken bullion paste. Cook the gravy for 30 seconds and then remove from the stove. This mixture will serve as a flavorful gravy for your pork roast.

Pour this gravy over the pork and vegetables in the slow cooker and make sure that everything is well-coated. Add bay leaves throughout the pot.

Cover the slow cooker with a lid and cook on a high setting for about five hours, or on a low setting for about eight hours. The longer cooking time allows the pork roast to become incredibly tender and flavorful.

Once the pork is done cooking, you can shred the meat inside of the slow cooker pot. Keep the slow cooker on a low heat setting until you're ready to serve, for up to an hour.