| 1 | pound medium red potatoes, cut into fourths |
| 1 | cup baby-cut carrots |
| 3-pound pork boneless loin roast |
| 3 | tablespoons Dijon mustard |
| 2 | tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled |
| 1 | teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 1/2 | cups beef broth |
| 1. | Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker. |
| 2. | If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables. |
| 3. | Cover and cook on Low heat setting 8 to 9 hours. |
| 4. | Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables. |
| No changes. |
|
| If your red potatoes are small, cut them in half rather than fourths so they won’t overcook. |
|
| Crusty French bread and a mixed-greens salad tossed with a fruity vinaigrette dressing transform this one-dish meal into a special-occasion meal. |
|
| To make gravy from the au jus, spoon the pork juices into a saucepan. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered container until smooth. Stir it into the pork juices, and heat until the gravy thickens. |
Nutrition Information:
450 ( 170); 18g ( 6g, 0g); 145mg; 940mg; 17g ( 3g, 2g); 53g 80%; 10%; 4%; 20% 1 ; 0 ; 0 ; 7 1