Wednesday, January 13, 2010
I made this roast over a month ago, but I'm just now posting it. AGH!
I used a frozen beef roast for the meat, but when I shared the recipe over the phone with a friend, she made it a few days later and loved how it turned out. We really liked the beef version, so this is a double-decker recipe.
or something like that which makes better sense.
I think the baby might be sucking out all my brain cells.
3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses (this looks so much like melted ear wax to me) (that was kind of gross.) (sorry.)
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.
I served this meat the night we got our Christmas tree. I have video of the kids eating the meat and making yummy noises while we were trying to untangle the lights. It was a fun night, and the meal was successful. I served mashed potatoes and green beans for sides, and they were a nice compliment.