1/4 cup mustard
1/4 cup honey
1 TB brown sugar
1 TB balsamic vinegar
1 tsp granulated garlic
1/4 cup flour
1/2 tsp seasoning salt
1/2 tsp onion powder
2 lb pork roast
Combine first 5 ingredients in a large bowl and mix well.
In another bowl combine next 3 ingredients and mix well.
Shake excess flour and place in mustard mixture, turning to coat well.
Place in slow cooker along with any remaining mustard mixture
Cook on low 6-8 High 3-4 until internal temperature reads 165.
Remove pork roast to a plate and keep warm
Mix 1 TB cornstarch and 2 TB water and add it to the remaining juices.
Cover and cook on high for 10 minutes to thicken
Serve Sliced and topped with sauce!