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In a pan, sear the well-seasoned pork roast in the olive oil. Brown the whole roast on all sides.
Place all the prepared vegetables at the bottom of the slow cooker then place the roast in the center of them.
In a small bowl, combine the onion soup envelope and the white wine together, stir well and pour the mixture over the roast. Add the thyme branches.
Cook on LOW for 6 hours. At the end of the cooking process, remove the roast and wrap it in aluminium foil. Allow to rest 30 minutes.
Meanwhile, remove the vegetables to a serving platter. Thicken the sauce using the cornstarch diluted in water. Season well.
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