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1
Dry the roast with paper towels, then season with salt and pepper.
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2
Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
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3
Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
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4
Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
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5
Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
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6
Stir in the garlic and cook for about 15 seconds.
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7
Stir in the wine, scraping up any browned bits.
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8
Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
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9
Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
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10
Nestle the carrots into the slow cooker around the edges.
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11
Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175u00b0 on an instant-read thermometer.
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12
Transfer the pork to a carving board and tent loosely with foil.
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13
Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
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14
Discard the bay leaves.
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15
Set the slow cooker to high.
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16
Whisk the flour with the cream until smooth, then stir into the slow cooker.
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17
Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
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18
Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
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19
Untie the roast and slice 1/2 inch thick.
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20
Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
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21
Serve passing the remaining sauce separately.
