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: 8 hours
Total Time: 8 hours, 25 minutes
Ingredients:
- 1 lb. small red potatoes, cut in half
- 16 oz. pkg. baby cut carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 lb. boneless pork loin roast, trimmed of fat
- 1/4 cup Dijon mustard
- 1 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
- 1 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1-1/2 cups beef broth
Preparation:
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 8-9 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 you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened. 6 servings
If you have a new crockpot, cook on low for 6-1/2 to 7-1/2 hours or until the pork registers 150 degrees F. You might want to check it at 6 hours. The meat temperature will rise to 155 degrees F by the time you serve it.
