CrockPot Pork Roast with Mustard and Sour Cream Sauce
This dish is perfect for a lazy Sunday dinner after a hectic week and you just want to unwind and have some good food on your plate without a lot of work.
Crockpots and pork roasts just seem to go so well together. Pork Roasts taste great being slow cooked all day or come out just perfectly after 4-5 hours of cooking on high.
This pork roast tastes divine with the mustard and sour cream sauce drizzled over the roast. Add a side of rice as well and really soak up that sauce! Here is a great recipe to try with rice and butternut squash that goes perfectly with pork.
Not sure what pork roast to buy at the store? Our favorite pork roast is boneless pork loin. For the best possible flavor in a pork roast, sear the meat first over high heat. Lightly salt & pepper the outer layer of the roast first before cooking. Add cooking oil to a large skillet and turn heat to medium-high. Cook pork roast on all sides until well browned.
- 1 3 lb. pork roast
- 1 10.5 oz. can Campbell's Beef Broth
- salt & pepper
- 1/2 tablespoon olive oil
- 1 medium onion sliced
- 3 cloves garlic chopped
- 2 teaspoons Dijon mustard
- 1/2 cup sour cream
- 1 tablespoon flour
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.