For lunch yesterday I tried a new recipe from A Year of Slow Cooking for sweet mustard roast. It was very easy and very good. I didn’t follow the recipe exactly. I just used the idea and what ingredients I had on hand. I used grass fed rump roast. The roast was super moist and tasted really good. I’ll post the recipe the way I made it. Check out Stephanie’s blog for the original recipe. I cooked the roast with sweet potatoes, carrots and red pepper slices.
Crockpot Sweet Mustard Roast
3 lbs. beef or pork roast (it can be frozen)
1/4 cup molasses
1/4 cup honey
1/4 cup mustard
2 Tbsp. apple cider vinegar (or white vinegar)
1 tsp. salt
1/3 cup chili sauce (this was my addition…my homemade chili sauce)
vegetables (optional – I used sweet potatoes, carrots and peppers)
Chop vegetables. Place in crockpot. Place roast on top of vegetbales. Pour 1/4 cup water in the crockpot. Season everything with salt. Mix remaining ingredients in a small dish. Pour over roast and vegetables. Cook on low 7+ hours or high 5+ hours, until the meat is tender. Flip the roast part way through cooking. To serve carve the roast and pour the liquid over top. Serve the vegetables on the side.
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