Pork Roast With Creamy Mustard Sauce

• 2 1/2 - 3 lbs boneless pork roast
• 1 tablespoon vegetable oil
• 3/4 cup dry white wine or 3/4 cup chicken broth
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 1 small shallot, finely chopped
• Sauce
• 1/4 cup half-and-half
• 2 -3 tablespoons Dijon mustard

1. Trip fat from pork roast.
2. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
3. Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
4. Cook on low 7 hours or until tender.
5. Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.

pork roast, vegetable oil, dry white wine, flour, salt, black pepper, carrots, onion, shallot, sauce, mustard

Taken from www.food.com/recipe/pork-roast-with-creamy-mustard-sauce-411371 (may not work)