Pork Roast with Creamy Mustard Sauce

2-1/2 to 3 lb. boneless pork roast
1 T oil
3/4 c dry white wine
2 T flour
1 t salt
1/2 t pepper
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 c half-and-half
2-3 T Dijon mustard

cooked rice, for serving

1.  Trim fat from pork.  Heat oil in skillet and cook over medium-high heat.  Cook 10 minutes, turning occasionally, until brown on all sides.

2.  Place pork in crockpot.  Mix remaining ingredients except half-and-half and mustard, pour over pork.

3.  Cover and cook 7-9 hours or until pork is tender.  Remove pork from crockpot, cover to keep warm.  Stir half-and-half and mustard into juices.  Cover and cook on high for 15 minutes or until slightly thickened.  Serve over rice.

Betty Crocker's Slow Cooker Cookbook, page 88