SLOW-COOKER PORK ROAST WITH CREAMY MUSTARD SAUCE

Slow-Cooker Pork Roast with Creamy Mustard Sauce image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h45m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 270, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g