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Crockpot Pork Roast Dinner

Course Crock Pot, Pork
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes

Ingredients

  • 1 lb red potatoes, small cut in half
  • 16 oz baby carrots
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 lb pork tenderloin trimmed of fat
  • 1/4 cup Dijon mustard
  • 1 tsp tarragon dried leaves or 1 tbs fresh chopped tarragon
  • 1 tsp thyme dried leaves or 1 tbs fresh chopped thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups beef broth

Instructions

  • Place potatoes and baby carrots around the bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In a small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 8-9 hours until pork is 150 degrees F and vegetables are tender.
  • Remove pork and vegetable to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1 1/2 tbs cornstarch with 3 tbs water. Add to the juices in the crock pot and cook on high for 10 to 15 minutes until thickened. 6 servings
  • If you have a new crock pot, cook on low for 6-1/2 to 7 1/2 hours or until the pork registers 150 degrees F by the time you serve it.