Roast Pork with Creamy Mustard Sauce

2 1/2 to 3 pound pork boneless sirloin roast
1 tablespoon vegetable oil
3/4 cup dry white wine or substitute chicken broth
2 tablespoon all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half and half
2 to 3 tablespoons country style Dijon mustard

Trim excess fat from pork. Heat oil in 10 inch skillet over medium high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

Place pork in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except half and half and mustard; pour over pork. Cover and cook on low heat setting 7 to 9 hours or until pork is tender.

Remove pork from slow cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir half and half and mustard into juices.

Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve sauce with pork.

8 servings.