Crockpot Pork Roast With Mustard Cream Sauce Recipes

SLOW-COOKER PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• 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.
• Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.
• Cover and cook on Low heat setting 7 to 9 hours.
• 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 about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.

CROCKPOT PORK ROAST WITH MUSTARD CREAM SAUCE

Steps:

• Coat the bottom of the crockpot with olive oil.
• Place onions and garlic on the bottom of the crockpot.
• Sprinkle roast with salt & pepper. Sear roast until all sides are well browned.
• Lay roast on top of the onions and garlic.
• Add the beef broth and 1/2 cup of water to the crockpot.
• Cook on high for 4-5 hours or low 8 hours.
• Remove roast to a serving plate.
• Carefully pour remaining broth from the crockpot into a sauce pan.
• Add the mustard to the broth.
• Mix together the sour cream and flour until well blended.
• Add the sour cream mixture to the broth and bring to a light boil, stirring constantly.
• Let simmer for about 5 minutes or until sauce is thickened.

PORK ROAST WITH CREAMY MUSTARD SAUCE

Steps:

• Trip fat from pork roast.
• Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
• Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
• Cook on low 7 hours or until tender.
• 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.

CROCK POT ROAST PORK LOIN WITH CREAMY DIJON SAUCE

Steps:

• Heat olive oil and margarine in a skillet over medium high heat.
• Add the roast and brown on all sides. Remove roast from skillet.
• In a 4-quart crock pot, add the chopped onions.
• Place browned roast in crock pot on top of the onions.
• In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot.
• Put lid on crock pot and cook on "low" for 6 to 8 hours, or until internal temperature of roast reaches 165º when using an instant read thermometer.
• Remove roast from crock pot and cover with foil.
• Remove excess fat from liquid in crock pot and turn crock pot to "high".
• In a small bowl, whisk together creme fraiche and flour. When liquid in crock pot comes to a boil, whisk in creme fraiche mixture; stir occasionally until sauce thickens. Add salt and pepper, to taste.
• Serve sauce over the roast.