Brined Crockpot Pork Loin Roast

Brine for a 3 # Loin Roast:
3 quarts cold water, divided
3/4 cups sugar
3/8 cup fine sea salt
4 large fresh thyme sprigs
3 Turkish bay leaves, crumbled
1 teaspoon whole black peppercorns

Brine for up to 24 hours in refrigerator

 Remove roast from brine and brown on all sides in a pan with some EVOO.
Add carrots, shallots, potatoes (as desired) to crockpot. 
Pour in 1/2 C. beef broth and 1 can condensed mushroom soup.
Place browned roast on top of vegetables. 
Roast on low for 10 hours. 

Remove vegetables from liquid.  Then reserve liquid for gravy.
Pour off into saucepan, add a T. of corn starch if necessary.  Stir vigorously
and heat to a boil for 1 minute to thicken (as desired).

Serve over large noodles with gravy and side of vegetables.