Slow Cooker Honey Mustard Pork Roast

 

Description

Treat your family to a tender, juicy, and flavor-packed dinner with this effortless Slow Cooker Honey Mustard Pork Roast. A lean pork roast is slow-cooked to perfection in a sweet and tangy glaze made of honey, Dijon mustard, garlic, and savory spices. The meat absorbs all the incredible flavors, leaving you with a melt-in-your-mouth roast and a rich, golden sauce that pairs beautifully with mashed potatoes or roasted vegetables. It’s the ultimate “set-it-and-forget-it” comfort food for busy weeknights!

Ingredients

• 1 Pork Loin Roast (about 2.5 to 3 lbs)
• 1/3 cup Honey
• 3 tablespoons Dijon mustard (or coarse whole-grain mustard)
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 teaspoon Onion powder
• 1 teaspoon Dried thyme or rosemary
• Salt and freshly ground black pepper, to taste
• 1/2 cup Chicken broth (or water)

Instructions

1. Prep the Meat: Pat the pork roast dry with paper towels. Season all sides generously with salt, freshly ground black pepper, and onion powder.
2. Sear for Flavor (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast for 2–3 minutes on each side until a golden-brown crust forms. Transfer the roast to the slow cooker.
3. Mix the Glaze: In a small bowl, whisk together the honey, Dijon mustard, minced garlic, and dried thyme until smooth.
4. Assemble: Pour the chicken broth into the bottom of the slow cooker around the pork (try not to wash off the seasoning). Then, pour or brush the honey mustard glaze generously all over the top and sides of the pork roast.
5. Slow Cook: Cover and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the pork is tender and reaches an internal temperature of 145°F (63°C).
6. Rest and Serve: Remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes before slicing. Spoon the warm honey-mustard juices from the pot right over the sliced meat before serving.

7. Bring back the ultimate childhood comfort food with this ultra-creamy, cheesy, and deeply savory Creamy Beef and Shells. This recipe combines perfectly seasoned, browned ground beef with tender pasta shells, all brought together by a rich, velvety cheddar cheese sauce made from scratch. It is a quick, one-pot-style meal that tastes a million times better than anything out of a box, making it the perfect family-friendly dinner for busy weeknights. Ready in less than 30 minutes!

   Ingredients

   • 8 oz Medium pasta shells (Conchiglie)
   • 1 lb Lean ground beef
   • 1 small Yellow onion, finely diced
   • 2 cloves Garlic, minced
   • 1 tablespoon Tomato paste
   • 1 teaspoon Italian seasoning
   • 1/2 teaspoon Paprika
   • Salt and freshly ground black pepper, to taste
   • 2 tablespoons All-purpose flour
   • 2 cups Beef broth
   • 1 cup Heavy cream (or half-and-half)
   • 2 cups Sharp cheddar cheese, freshly shredded

   Instructions

   1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
   2. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, add the ground beef and diced onion. Cook until the meat is fully browned and no longer pink, breaking it apart with a wooden spoon. Drain any excess grease.
   3. Add Aromatics and Spices: Stir in the minced garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for about 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
   4. Build the Sauce: Sprinkle the flour over the beef mixture and stir well to coat, cooking for 1 minute. Slowly pour in the beef broth and heavy cream, whisking continuously to combine and dissolve the flour. Bring the mixture to a simmer.
   5. Thicken: Let the sauce simmer gently for 3–5 minutes over medium-low heat until it begins to thicken beautifully.
   6. Combine and Melt: Reduce the heat to low. Stir in the cooked pasta shells and the shredded cheddar cheese. Stir continuously until the cheese is completely melted and a smooth, creamy sauce coats every single shell. Serve warm!