You can use any kind of mustard in this delicious, homey recipe. You can also thicken the juices if you wish after removing the roast and vegetables. Just pour the juice into a saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.
Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 1 lb. small red potatoes, cut in half
- 16 oz. pkg. baby cut carrots
- 3 lb. boneless pork loin roast, trimmed of fat
- 1/4 cup Dijon mustard
- 1/2 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
- 1/2 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 cups beef broth
Preparation:
Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and sprinkle with chopped onion and garlic. Pour beef broth over all. Cover crockpot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender. 6 servings
