1 (5- to 6-pound) boneless pork roast, cut into 4 pieces
2 cups baby-cut carrots
1/2 cup spicy brown mustard
1/2 cup honey
2 cups fresh pea pods, tips and strings removed
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in 12-inch skillet until sizzling; add pork roast pieces. Cook over medium-high heat, turning occasionally,12-15 minutes or until browned.
Place pork in center of 5- to 6-quart slow cooker; place carrots around pork. Combine mustard, honey, salt and pepper in small bowl; spoon over pork roast. Cover; cook on High heat setting 4-5 hours or on Low heat setting 5-6 hours, or until roast is fork tender.
Add pea pods. Cover; cook 10-15 minutes or until pea pods are crisply tender. Remove meat; cut into slices. Use slotted spoon to remove vegetables. Serve juices over meat and vegetables.
Browning the pork roast before adding to the slow cooker gives the meat more color and a more intense flavor.