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Slow-Cooker Pork Roast with Creamy Mustard Sauce
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Prep Time:
30 minutes
Total Time:
9 hours 45 minutes
Colorful veggies enhance juicy pork with a creamy, tangy sauce.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 1/2- to 3-pound pork boneless sirloin roast
  • 2 medium carrots, finely chopped (1 cup)
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 small shallot, finely chopped (2 tablespoons)
  • 3/4 cup dry white wine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup half-and-half
  • 2 to 3 tablespoons country-style Dijon mustard
Instructions:
  • In a 10-inch skillet, heat oil over medium-high heat. Keep the netting or ties on the pork roast, if present. Cook pork in the hot oil for about 10 minutes, turning occasionally, until all sides are nicely browned.
  • Place the pork into a large slow cooker. Combine all remaining ingredients, excluding half-and-half and mustard, in a small bowl, then pour the mixture over the pork.
  • Slow cook on low heat for 7 to 9 hours with the dish covered.
  • Take the pork out of the slow cooker to keep it warm. If you prefer, skim off any fat from the pork juices. Mix in half-and-half and mustard into the juices. Switch the heat setting to High, cover, and cook for approximately 15 minutes until slightly thickened. Remove any netting or strings from the pork and serve the sauce with it.

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