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Pork Roast with Creamy Mustard Sauce

2 1/2- to 3-lb. pork boneless sirloin roast
1 Tbsp. Vegetable oil
3/4 cup dry white wine or can substitute chicken broth
2 Tbsp. Gold Medal all-purpose flour
1 tsp. salt
1/2 tsp. 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 Tbsp. 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.

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