Sunday Dinner :Creamy Mustard Sauce & Pork Roast ------ slow-cooker

Prep / Total time 7 hours 45 minutes Serve 8

1                    tablespoon vegetable oil
2-1/2 to 3       pound pork boneless
2                    medium carrots , finely chopped (1/2 cup)
1                    medium onion , finely chopped (1/2 cup)
1                    small shallot , finely chopped ( 2 tablespoons)
1                    cup dry white wine
2                    tablespoons all-purpose flour
1                    teaspoon salt
1/2                teaspoon pepper
1/4                cup half-and-half
3                   tablespoons country-style Dijon mustard

1 .         Heat oil in 10-inch skillet over medium-high heat . If pork roast comes in netting or is tied , do not remove . Cook pork in oil about 10 minutes , turning occasionally , until brown on all sides .
2 .         Place pork in a 3-1/2 to 6-quart slow cooker . Mix remaining ingredients except half-and- half and mustard in a small bowl , pour over pork .
3 .        Cover and cook in low heat setting 7 to 8 hours .
4 .         Remove pork from slow cooker ; cover to keep warm . Skim fat from pork juices in cooker if desired . Stir half-and-half and mustard into juices. Increase heat setting to High . Cover and cook 15 minutes or until slightly thickened . Remove netting or strings from pork . Serve sauce with pork .

TIP:
The white wine blends nicely with the flavor of mustard , you can also use chicken broth

For a side dish , toss potato dumpling , German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed . Look for them in the frozen-foods section of your supermarket.