The pork was so tender, I didn’t intend for it to end up like pulled pork but when I started cutting it just happened! The pictures don’t’ do this dish justice, I would definitely recommend this meal. It was full of flavor and so easy to make!
Ingredients:
- 1 lb. small red potatoes, cut in half
- 16 oz. pkg. baby cut carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 lb. boneless pork loin roast, trimmed of fat
- 1/4 cup Dijon mustard
- 2 tsp.fresh chopped tarragon
- 2 tsp. fresh thyme leaves
- 2 fresh bay leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1-1/2 cups beef broth
Steps:
1.) Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 9-10 hours
2.) Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened. 
2.) Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened. 
Cooking with Taylor 
I thought I knew everything there is to know about this stuff, but seems we are never to old to learn..;)
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