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Crockpot Sweet Mustard Roast

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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