Savory Mustard Pork Roast

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) beef broth
• 1/2 cup dry red wine
• 3/4 cup stone-ground mustard
• 6 garlic cloves, minced
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender.
2. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

pork shoulder butt roast, salt, pepper, canola oil, tomatoes, onion, beef broth, red wine, stoneground mustard, garlic, honey, molasses, thyme, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/savory-mustard-pork-roast/ (may not work)