Slow Cooker Mustard Pork Roast with Carrots and White Wine Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can let the mustard-rubbed pork sit in the refrigerator for up to two hours before placing it in the slow cooker. This allows the seasoning to penetrate the meat more effectively.

If you prefer a thicker sauce, you can remove the vegetables and pork once cooked, then simmer the remaining liquid in a saucepan on the stove over medium-high heat until it reduces to your desired consistency.

The choice of herbs is flexible within the Herbes de Provence blend. If you find the flavor too intense, you can reduce the amount slightly or supplement it with fresh parsley added just before serving. The key to success with this recipe is patience; allowing the slow cooker to do its work on the low setting is what guarantees the tender texture of the pork and the perfect doneness of the vegetables.

Variations

• Root Vegetable Medley: Replace half of the carrots with sliced parsnips or small waxy potatoes to add more texture and variety to the vegetable base. These root vegetables hold up well to the long cooking time and absorb the wine-based sauce beautifully.
• Creamy Mustard Finish: For a richer sauce, whisk two tablespoons of heavy cream into the remaining braising liquid once the pork has been removed. Simmer for a few minutes on the stovetop until slightly thickened before pouring over the sliced meat.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in a sealed container.

Freezer

Freeze in an airtight container for up to 2 months.

Reheat

Reheat gently in the microwave or on the stovetop until the pork reaches an internal temperature of 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator. Ensure the pork and vegetables are covered with some of the cooking liquid to keep the meat from drying out during storage.

Properly stored, the dish will remain at its best quality for up to three days. Always cool the leftovers to room temperature within two hours before placing them in the refrigerator to maintain food safety standards.

You can prepare the mustard rub and slice the vegetables the night before, storing them separately in the refrigerator. When you are ready to cook, simply assemble everything in the slow cooker.

This prep-ahead method makes the actual cooking day incredibly easy, as you only need to combine the prepped components and start the appliance, making it a perfect solution for busy schedules or planned dinner parties.

Serving ideas

Serve the sliced pork roast on a warm platter, surrounded by the tender, herb-infused carrots and onions. Drizzle some of the reserved cooking liquid over the slices to add extra moisture and flavor. This dish pairs beautifully with a side of crusty bread, which is perfect for soaking up the delicious wine and mustard sauce left at the bottom of the plate.

To elevate the presentation, consider sprinkling a few fresh herbs over the top of the plated dish just before serving. The soft-focus, glossy finish of the pork slices against the vibrant color of the carrots makes for an appealing table setting.

Whether serving a family dinner or hosting guests, this simple, rustic meal offers a comforting and satisfying experience that highlights the quality of the ingredients.

Frequently asked questions

Recipe card

Slow Cooker Mustard Pork Roast with Carrots and White Wine

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 4

Ingredients

• 2 lb pork roast
• 1/4 cup mustard
• 3 large carrots, sliced
• 1 large onion, sliced
• 1 tbsp Herbes de Provence
• 1/2 cup dry white wine

Instructions

1. Coat the entire surface of the pork roast evenly with the mustard. Place the mustard-coated roast into the bottom of the slow cooker.
2. 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.
3. 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.

Contains: mustard, sulfites

Estimated nutrition per serving

Calories

350

Protein

35 g

Carbohydrates

8 g

Fat

18 g

Fiber

2 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.