Slow Cooker Pork Roast with Creamy Mustard Sauce

 

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

• 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.