Crockpot Pork Roast Dinner w squash an taters

1 pound small red potatoes, cut in half
2 acorn squash peeled and cut into eights
3 pounds boneless pork loin roast, trimmed of fat
1/4 cup Dijon mustard (or mustard of your choice)
Rosemary
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups beef broth

1. Place potatoes and squash around bottom edge of 4-6 quart crockpot.
2. In small bowl, combine mustard, rosemary, thyme, salt and pepper and spread over pork roast.
3. Place roast in crockpot and sprinkle with chopped onion.
4. Pour beef broth over all.
5. Cover crockpot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBAKER77.