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Rub the pork with salt, pepper, garlic powder and onion powder.
Heat olive oil in a large skillet and sear the pork on all sides until browned (about 3-4 minutes per side).
Add the onion, garlic, potatoes and carrots to the bottom of the slow cooker.
In a small bowl, whisk together the broth, vinegar, soy sauce Dijon mustard, herbs (if using) plus remaining 1 ½ tsp salt. Pour over the vegetables, stir thoroughly to coat them, then place the pork roast on top.Add ¼ cup of water to the searing pan and scrape up any browned bits. Pour this into the crockpot, too.
Cover and cook on LOW for 9-10 hours or HIGH for 6-7 hours (see notes below). The potatoes and carrots will become tender but hold their shape if cooked low and slow.
Transfer the cooked pork and vegetables to a plate and cover with foil to keep warm. Spoon as much fat as you can from the remaining slow cooker liquid.
In a small bowl, whisk 3 tbsp cornstarch with 3 tbsp cold water until smooth. Pour the slurry into the liquid in the slow cooker. Stir well to combine.
Cover the slow cooker and cook on HIGH for 10-15 minutes, stirring occasionally, until the liquid thickens into gravy.
Let the pork rest for 10 minutes before slicing. Serve with the vegetables and drizzle the gravy (or just pan juices) over the top.