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.

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