Friday, January 22, 2010

Sweet Mustard Roast (beef or pork)

-Heather Jordan



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)


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. Top with molasses, dijon, and vinegar. Toss in the garlic powder. 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.

Great Gowiths: mashed potatoes and green beans


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