2 1/2- to 3-pound pork boneless sirloin or loin roast
1 cup baby-cut carrots
2 cans (14 1/2 ounces each) diced tomatoes with roasted garlic, undrained
1 envelope (1 1/4 ounces) hunter's gravy mix
2 tablespoons all-purpose flour
2 tablespoons water
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 package (8 or 9 ounces) frozen cut green beans, thawed and drained


Place pork in 3 1/2- to 4-quart slow cooker; top with carrots. Mix tomatoes and gravy mix (dry); pour over pork and carrots.
Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
Remove pork and carrots to serving platter, using slotted spoon; cover with aluminum foil. Mix flour and water. Gradually stir flour mixture, mushrooms and green beans into liquid in cooker. Cover and cook on high heat setting 15 to 30 minutes or until slightly thickened. Serve sauce with pork and carrots.