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Steps
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.
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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.
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