• Put the fresh or frozen pork roast in the crock pot.
• Sprinkle with desired amount of salt and pepper. Try to get some on the sides, then liberally sprinkle with poultry seasoning.
• If not using frozen roast, add 1/4 to 1/2 cup of water to the bottom of the crock pot.
• Cover and cook on high for 4-5 hours or low for 8-9 hours. If frozen, add 1 hour to cooking time.

To Make the Gravy (optional)

• Melt 3 tablespoons of butter in a skillet or saucepan, then whisk in 3 tablespoons of flour. Let the roux cook over medium heat until it's golden and all of the flour is completely absorbed.
• Add 2 cups of liquid to the butter/flour roux. I use whatever juices are in the slow cooker and add chicken broth until it equals 2 cups. Bring the mixture to a simmer for about 5-7 minutes or until thickened.
• Season the gravy with salt and pepper to your liking and serve with the pork roast.