Ingredients

How to make it

  • Cut roast in half; place in a 5-qt. slow cooker.
  • Combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
  • Remove roast and keep warm.
  • For gravy, strain cooking juices and skim fat.
  • Pour juices into a small saucepan.
  • Combine cornstarch and water until smooth; gradually stir into juices.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with pork.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes