I enjoyed this roast a lot when it was made for dinner and I enjoyed it a lot as leftovers. I served it over rice and it was perfect.
I originally made this recipe in my favorite vintage slow cooker. After I purchased my Instant Pot, I made it again. Boy, was that slick! I was able to brown the roast in the instant pot. Then I turned on the slow cooker mode and cooked the roast. It was late in the day and I didn't feel like finishing the recipe by thickening the sauce. I placed a plate on top of the pot and put it in the refrigerator overnight. The next day, I removed the roast from the pot and sliced it. I placed the pot on the stove top, brought the liquid to a boil and made the sauce. All in one pot!
Spray slow cooker with a non-stick cooking spray. Place the roast in the slow cooker.
In a small bowl, combine the honey, Parmesan cheese, soy sauce, garlic salt, garlic powder, basil, fresh garlic and olive oil. Pour over the pork roast.
Cover and cook for 8 hours on the low setting. Check the meat and allow to cook until it reaches 160°.
Remove the roast from the slow cooker and keep warm. Combine cornstarch and water and mix well. Transfer juices from the slow cooker to a small sauce pan on the stove. Bring juices to a boil. Stir in cornstarch mixture. Cook and stir until thickened to a gravy texture.
Slice the roast. Serve over the rice, noodles or potatoes and top with the gravy mixture.