Pork Loin roast, carrots and potatoes

We bought a whole pork loin as they are pretty cheep compared to a beef roast and cut it up into 3 pieced to freeze one we smoked in the smoker and this one we cooked in the crock pot. I guess I can say I liked this a lot more than the better half she just likes beef roast better.Don't get me wrong it was really good she can just be picky sometimes. We served the veggies over some rice and cooked some butter peas.

This made a lot it will feed 4 to six we but up some in the freezer for a rainy day.

About 2 lb pork loin

3 cloves garlic sliced

salt and pepper to taste

2 tablespoons olive oil and butter

1/4 cup creole or Dijon mustard we used creole

2 onions chopped

1 to 2 stalk celery

1/4 cup bell pepper

1 cup beef bouillon

one bag baby carrots

as much as you want depends on size.... we used about 8 to 10 cut in chunks.

Cut slits in roast and insert garlic all around roast.

Melt butter and live oil in heavy skillet and salt and pepper the roast and sear on all sides.

Remove and rub the mustard on all sides. ( did side to face on bottom and when placed in crock pot I did the top.)

Place 1/2 f the potatoes and carrots in bottom of crock pot and place roast on top.

In same skillet brown onions,celery,bell pepper about 5 minutes. Place over roast along with rest of potatoes and carrots.

Back to the skillet again and add 1/2 cup beef bouillon and scrape up bits from bottom, then pour over roast along with the rest of the bouillon. Cook on low for 6 hours If home turn roast and stir.