Crockpot Garlic Herb Roast with Creamy White Wine Gravy

I found this original recipe on somanyrecipes.info, but as it is in many recipes tried, mixed up the ingredients to match my own tastes.  The original recipe is made in a pressure cooker.  If you would like the original recipe, you can look it up on their website.  This is a lovely fall dinner served up with some mashed potatoes and applesauce.

1 3-4# pork roast
1 garlic clove, cut into pieces
3 T. chopped rosemary
salt and pepper
1/2 onion, cut into slices
1 apple, cut into slices
5 carrots, cut into large pieces

Put onions into the bottom of the crockpot.  Pile apples and carrots along the sides of the crockpot.
Cut 3 slices into the top of the pork roast.  Place garlic pieces into the cuts.  Sprinkle the top of the roast with salt, pepper, and rosemary.  Cover and cook for 7-8 hours on low.  Remove meat and apple and vegetables and place on a platter.  Measure any broth that is in the bottom into a measuring cup.  You will need 1 c. broth for the gravy.  If you do not have enough broth, pour vegetable or chicken broth until you have one cup.  Pour this into a saucepan.  Pour in 1/2 c. heavy cream, 1/2 t. thyme, salt  and pepper.  If desired add 1/4 c. white wine.  Whisk in 1-2 T. cornstarch.  Heat, whisking until it thickens.