Slow Cooker Mustard Pork Roast with Carrots and White Wine Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and positioned on a stable, heat-resistant surface. Prepare your ingredients by washing and peeling the carrots and onions, then slicing them into consistent, bite-sized pieces.

Gather your measuring tools and ensure your pork roast is patted dry with paper towels to help the mustard adhere better to the surface. Having everything measured and ready will make the assembly process quick and efficient.

Instructions

Preparation and Setup

1. 1Prepare the Roast
   Coat the entire surface of the pork roast evenly with the mustard. Place the mustard-coated roast into the bottom of the slow cooker.
   Look for The pork should be fully covered in a thin layer of mustard.
   Tip Ensure the mustard is applied to all sides for maximum flavor penetration.

The pork should be thoroughly coated in mustard and placed at the base of the slow cooker. The vegetables should be arranged around the roast to ensure even heat distribution. Ensure the slow cooker is plugged in and ready to be set to the low heat setting for the duration of the long, slow cook.

Seasoning and Braising

2. 2Add Aromatics and Liquid
   Arrange the sliced carrots and onions around the pork roast in the slow cooker. Sprinkle the Herbes de Provence over the top of the pork and vegetables, then pour the white wine into the cooker.
   Look for The wine should settle at the bottom of the slow cooker.
   Tip Spread the vegetables evenly to ensure they cook through alongside the meat.

The aromatics and herbs should be distributed evenly over the meat and vegetables. The wine should be poured in, creating a small pool at the bottom that will steam the roast.

Everything should look organized and ready to begin the slow transformation that will result in a tender, aromatic main dish.

Cooking and Resting

3. 3Slow Cook and Serve
   Cover and cook on low for 6 to 8 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the slow cooker and let it rest for at least 3 minutes before slicing and serving with the cooked vegetables.
   Look for The meat should be tender and easily sliced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential to keep it juicy.

The pork should be tender and cooked to 145°F (63°C). The vegetables should be soft and infused with the flavors of the wine and herbs. Before serving, the roast must rest to ensure the juices are locked in, resulting in perfectly tender slices ready for the dinner table.

Common mistakes

Avoid lifting the lid of the slow cooker frequently during the cooking process, as each time you open it, heat escapes and the cooking time increases. Another common mistake is cutting the vegetables too thin, which can cause them to disintegrate into the sauce; aim for substantial slices.

Finally, do not add too much liquid; the pork and vegetables will release their own juices, and the half-cup of wine is sufficient to keep the environment moist.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) as measured with an instant-read thermometer inserted into the thickest part of the roast. At this temperature, the meat should be tender and sliceable while remaining juicy.

Remember to let the meat rest for at least 3 minutes before carving, as this allows the juices to redistribute throughout the roast, ensuring every slice is as succulent as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest