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Crockpot Pork Roast Dinner

User Rating 3.5 Star Rating (11 Reviews)


Pork roast
Riou/Photodisc/Getty Images
You can use any kind of mustard in this delicious, homey recipe.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: 6 servings


  • 1 lb. small red potatoes, cut in half
  • 16 oz. pkg. baby cut carrots
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 lb. boneless pork loin roast, trimmed of fat
  • 1/4 cup Dijon mustard
  • 1 tsp. dried tarragon
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups beef broth
  • 2 Tbsp. cornstarch
  • 3 Tbsp water


Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 7-9 hours until pork is 150 degrees F and vegetables are tender.

Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time thicken the juices by mixing cornstarch with water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Good but not our favorite, Guest Barb Loudon

I only had mustard with horseradish. I would not do that again. The pork was good but was cooked before the vegetables were done. My gravy did not thicken with the cornstarch and water as the recipe recommends.

16 out of 33 people found this helpful.

See all 11 reviews

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