Sunday, February 6, 2011

Sweet Mustard Roast

3 pounds beef or pork roast (mine was still frozen when I put it in)

1/3 cup molasses

1/3 cup dijon mustard

1 teaspoon garlic powder

2 tablespoons white vinegar (apple cider vinegar would work well, too)

The Directions.

Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. In a small bowl, mix molasses, mustard, and garlic powder. Pour over roast. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.

The meat will be more tender if you cook it on low for a longish time.