Slow Cooker Pork and Potatoes with Rosemary

 

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 Progresso® beef flavored broth (from 32-ounce carton)

• 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.