Slow-Cooker Pork Roast with Creamy Mustard Sauce

Chopped carrots, onion and shallot add color and texture to tender pork slices served with a creamy, zesty sauce. MORE+ LESS-

tablespoon vegetable oil

1/2- to 3-pound pork boneless sirloin roast

medium carrots, finely chopped (1 cup)

medium onion, finely chopped (1/2 cup)

small shallot, finely chopped (2 tablespoons)

3/4

cup dry white wine

tablespoons all-purpose flour

teaspoon salt

1/2

teaspoon pepper

1/4

cup half-and-half

to 3 tablespoons country-style Dijon mustard

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1

Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
2

Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.
3

Cover and cook on Low heat setting 7 to 9 hours.
4

Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.

Although the white wine blends nicely with the flavor of mustard, you also can use chicken broth. Replace the mild onion-garlic flavor of the shallots by chopping a little more onion and finely chopping a clove of garlic.
For a super side dish, toss potato dumplings, German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed. Look for them in the frozen-foods section of your supermarket.