Pork and Potatoes

With Rosemary

1 pound medium red potatoes cut into fourths

1 cup baby-cut carrots

3-pound pork boneless loin roast

3 tablespoons Dijon mustard

3 tablespoons chopped fresh or 1 ½ teaspoon dried rosemary leaves, crumbled

1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves

1 teaspoon salt

½ teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 ½ cup beef broth

1.  Arrange potatoes and carrots around outer edge in 4 to 6 quart slow cooker.

2.  If pork roast comes in netting or is tied, do not remove.  Mix mustard, rosemary, thyme, salt and pepper in a small bowl; spread evenly over all pork.  Place pork in slow cooker (it will overlap vegetables slightly).  Sprinkle onion over pork.  Pour beef broth over pork and vegetables.

3.  Cover and cook on Low heat setting 8 to 9 hours.

4.  Remove pork and vegetables from cooker, using slotted spoon.  Place pork on cutting board; remove netting or strings.  Slice pork.

Place pork on platter with vegetable all around, or place vegetables in a bowl.  Ladle juice from slow-cooker into small bowl or gravy dish to have for serving over meat and vegetables.

Special Notes: 

·         If your potatoes are small cut in half rather than fourths to prevent over cooking.

·         Crusty French bread and a mixed green salad tossed with fruity vinaigrette goes wonderful with this.

·         To make gravy from the au jus, spoon the pork juices into a saucepan.  Mix 2 tablespoons cornstarch and ¼ cup cold water together until well blended; stir into pork juice and heat until gravy thickens.

·         This can be made the day before then placed into a large baking dish and warmed in the oven.