slow cooking expert and mom to three
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A Year of Slow Cooking

Wednesday, January 13, 2010

Sweet Mustard Roast (beef or pork) Slow Cooker Recipe


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.

The Ingredients.
serves 4


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)

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. 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.

The Verdict.

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.

55 comments:

The Boob Nazi said...

How mustardy is it? I don't love mustard. (And by that, I mean I semi hate it.) I like mustard in potato salad and stuff, where it's pretty muted.
So yeah, how mustardy tasting is it?

Pam said...

Looks delish! I'll definitely give this a try. I have made your roast that's cooked with cranberry sauce a couple of times now and can't wait until the roasts go on sale again. It is my absolute favorite! I sent my girlfriend a link to your site and she said that she tried one of your Indian recipes (her hubby is from India). She said it turned out perfect - so, I'll have to find out which one she did and try that, too. Thanks for sharing!

Pam

John and Suman said...

Just received my very first slow cooker and a friend showed me your blog! I am very excited to try your recipies! Thank you! AND...Congrats on the new little one!!!

basicliving@backtobasicliving.com said...

Just found your blog and wanted to say I LOVE it! I have 2 crock pots and I am suddenly feeling they are extremely underused! Not only do your recipes sound wonderful (the Hot and Sour will be made immediately!), I love your writing and sense of humor.

Great blog and great recipes! Thanks!

Ronni said...

Looks very yummy. I am definitely going to give this a try. Thanks.

Just Breathe said...

Going to try this one and I just love your cookbook.

gfe--gluten free easily said...

LOL on the ear wax comment, Steph. You crack me up! I love molasses though. I am sure the molasses and mustard make a wonderful combo. Can't wait to try this. Next week for sure! Slow cooker recipes are especially wonderful when you have a lot going on like the Christmas tree event you mentioned. Nothing worse than being hungry and having to deal with preparing a full meal on those busy evenings.

You are doing great, new mom! You amaze me always! You prove that all those tips you give us on Totally Together Journal really do work. ;-)

Hugs,
Shirley

Beth said...

I have this in my crock pot right now, and it smells amazing. I am beyond impressed that you're doing new posts so very soon after bringing home a new baby! You are like Wonder Woman!

mormonhermitmom said...

Ear wax. Funny. Just don't tell me what the mustard looks like.

Margaret said...

Sounds so yummy! I'll have to try this with pork over the weekend (we just had steak last night).

Sarah said...

first of all, LOVE this blog, I could not live without my slow cooker. Also, my youngest (of 4) is 6 weeks old and I agree with the brain cell sucking comment! I have made a recipe similar to this except instead of molasses it called for honey and it is one of my husbands favorites. Keep up the phenomenal work!

I'm So Pretty said...

I agree - this blog is da bomb!!! I've had a slow cooker for years but never really enjoyed anything I made in it from the little recipe booklet that came with, so it just sat in our back room gathering dust. Now I use it all the time thanks to your amazing recipes!! And this one sounds like it'll be coming up in my rotation very soon. Thank you!!

KK said...

What kind of roast did you use?? A pot roast?

Lori Stoia said...

I saw in yesterday's (1/13) San Jose Mercury that you teach slow cooker cooking classes at Draeger's. I may have to sign up for your class.

You should offer the class at the Palo Alto Adult School.

The imPerfect Housewife said...

Just picked up your book at the library and can't WAIT to get going! I already made the one with the cranberry sauce and soy sauce or something. I don't remember exactly what but it was good and my kids liked it - double points for you!!! I didn't know you could put a frozen roast in the crock pot (or frozen anything) and now I do it all the time! You're just too good ~ ♥

Milton said...

I just put all the ingredients into my 4 qt slow cooker and I'm drooling already. And yes the meat is totally frozen. I love doing this since I seldom plan ahead to thaw something.

The comment about molasses reminded me of a news event back in 1919 called the Great Molasses Flood in the North End neighborhood of Boston, Massachusetts.

A large molasses storage tank burst, and a wave of molasses rushed through the streets at an estimated 35 mph, killing 21 and injuring 150. The event has entered local folklore, and residents claim that on hot summer days, the area still smells of molasses.

Amo said...

This looks delicious! I have pounds and pounds of frozen roast in my freezer, so this will be perfect. I just bought your cookbook at Barnes and Noble this week. I am so excited to try everything and I love that it is gluten-free. If I eat gluten, I get very, very ill!

Tiffany Pickering said...

I made this tonight with a 3 lb pork roast and it was DIVINE!!! I tossed in some baby carrots and sliced mushrooms to cook with the meat also.

There isn't a strong mustard flavor at all, just enough to taste the dijon. Yum-o! I used the drippings to make a quick gravy with some flour, beef stock (all I had!) and salt.

The gravy came out perfectly and really added that extra bit of flavor to the meat!

I love your blog and have it saved to my favorites for quick recipe ideas!

Congrats on the new baby! My birthday is also January 6th :)

Debbi said...

This looks great! My husband is a mustard fan so I'll bet he especially will love it, thanks for another great recipe!

Sarah said...

Hi Stephanie

I came across your lovely blog and thought you might like to take a peek at mine. I live in the French Alps and write about food and renovating our old watermill. Would you be interested in exchanging links?

Sarah

http://atasteofsavoie.blogspot.com/

email: atasteofsavoie@gmail.com

Linda said...

LHK said... I tried this today and it was delicious!! It's just my husband and I so we had leftovers enough for another meal. I used a potroast about 3 lbs. The meat just fell apart. I'm not crazy about mustart, but the molasses really added a sweetness to it. Thank you so much for your website. I have tried several of your recipes. All were great! One question, what is the difference between garlic salt vs. garlic powder? Can we use g.salt insead?

Stephanie O'Dea said...

Hi Linda,

I'm so glad you liked this! Garlic powder is dehydrated garlic, ground up. Garlic salt is the dehydrated garlic mixed with salt.
I'd stick with plain garlic powder, or fresh garlic, so your meat doesn't taste too salty.

xoox steph

Melodi said...

I made this tonight. My kids loved it. The two year old won't eat meat or much of any thing else for that matter. But she had seconds!!! She never does that (okay she does but only if its dessert). We had it with carrots and homemade applesauce. It was so good.

Yuko said...

This looks great! I didn't know you can use slow cookier for so many different dish. I might have to get one slow cooker...

Momgateway said...

Slow cookers are my fav apppliance and your lovely recipe is on my list of must try soon!

Anonymous said...

Ewwwww! Earwax??? I can't bring myself to try this now, no matter how good it looks.

Fran Babij said...

Oh this looks excellent! I will definitely have to try it. Thanks! :)

Laura said...

I've been looking for a way to use up the molasses I bought for Christmas cookies. Will definitely try this soon.

Anonymous said...

Making this today, but without the molasses. Had to substitute honey as the molasses had expired in 2008. It smells delish!

ValleyGirl said...

Tried this last night (using red wine vinegar) with a 6 lb pork roast ~ DEEEEELICIOUS!!!

What do you do with all the liquid? Do you thicken it and use it like gravy? I couldn't bring myself to just throw it out, so I kinda served the meat "au jus."

Kim said...

We had this last night. I don't really like mollasses or mustard - but this was DIVINE!!! I used about 3 lbs of Boston Butt. The meat was SOOOO tender and yummy. My 3 1/2 year old (who is very picky) had thirds!!! Thirds!!! I thought I was going to fall out of my chair. This is now definintely on my rotation!

Jules said...

Melted earwax!!! Soooo funny! Great laugh to start my day. I'm so glad you aren't afraid to be gross on your blog!

Jen Strauser said...

We had this last night, and it was awesome. None of the flavors were overwhelming - they melded so nicely. I used my 6 qt divided crock pot, and did foil wrapped baked potatoes in the small section.
Thanks for a great dinner!

DesertHen said...

Made this last Sunday. The house smelled wonderful while it was cooking! We all really enjoyed the flavors and the meat was so tender! It will be a keeper in my recipe box for sure. =)

Christine said...

I tried this recipe yesterday and was so excited to try it because it smelled heavenly (or at least like wonderful baked beans LOL!) I'm sad to say that it ended up tasting unpleasantly bitter. At first I thought the sauce must have burned somewhere in the pot but that wasn't the case. The only other thing I can figure is it must have been the Grey Poupon. Trying another brand might be the solution.

It wasn't a loss at all though. I drained off the sauce, shredded it and added barbecue sauce. Everyone was happy and gave it two thumbs up. I served it with cornbread and steamed green beans. Yum!

I love the idea of this recipe and want to tweak it and try again. Thanks so much for your work. This is one of my favorite blogs. :)

Brie said...

My good friend told me to check out your blog over a year ago, and although I've watched it here and there I've never tried a recipe. But I made this Sweet Mustard Roast the other day and it was FABULOUS! My husband was totally impressed and it made dinner seem so special when it was just so easy! I'm trying the Green Pepper Chicken thing for tonight!

Sarah said...

I may just have to make this on your ear wax comment alone! I was giggling maniacally to myself for several minutes after. Thanks. I needed that!

Colleen said...

Divine. Had trouble finding the melted ear wax at local supermarket so we just went with the molasses. Note to 'The Boob Nazi' - You could always cut back on the mustard, but it really isn't an overpowering flavor when cooked slowly like the recipe recommends.
Love your site, keep up the good work.
Colleen.

chirish said...

made this last night with a pork roast and it was delicious. sweet with a bit of a tang. excellent. another winner. thanks!

Ginger ~ said...

I cooked this yesterday morning & it was ready when I got home from work. My husband loved it over rice and with a veggie dish. I'll for sure make it again. I use your site to plan my weekly meals in advance. Thanks for your work!

CarrieZ said...

My mom made made a breakfast casserole this past weekend that was, while ugly, so very yummy! I think that casseroles are just not meant to be photogenic. Great recipe! Cannot wait to have the time to try it :)

TinaW said...

I made this last night with a 2.25lb pork shoulder roast and it was fabulous. I was in the hallway of my apartment building, wondering who was cooking something that smelled soooo good - then I got in my apartment and realized it was me!

Elena said...

We made this last week and absolutely loved it! I'm making it again tonight!

mamazee said...

Okay, this is so delicious! We had a huge roast the other day and there was a whole 'nother meal of meat leftover, so i used that - it's been cooking all day in the crockpot - our house smells awesome, and i just let two of my girls try the meat - the baby (23 mo) keeps begging for more!

I found this site by looking for GFCF recipes as we are starting the diet *TODAY* for my son - i'm just going to cook this way for the whole family - anyway, i chose seven meals from your website :)and if they are all this delicious, we are in for a good six weeks :)

Karen Joy said...

Note to Christine of 01/26 -- The bitter taste might have been from your molasses. There is mild/light, dark, and blackstrap. From the pic, Stephanie used the light variety. If you used dark, and DEFINITELY if you used blackstrap, it would have been bitter.

This is in my Crockpot right now, but all I had on hand was blackstrap, so I drizzled about 1 Tbsp over the meat and sprinkled a couple Tbsp of sugar over the top. (I'm using 5 lbs of meat, so I am doing a one-and-a-half-times version of the recipe.)

Crys said...

This looks yummy, but vinegar is made with malted wheat. So, this is not gluten free.

Stephanie O'Dea said...

Hi Crys,
thanks for your comment! Distilled vinegar is completely safe for those on a gluten free diet. It used to be thought of as unsafe, but those guidelines changed 10 years ago. here is some info, if you'd like.

xoxo steph

Matt said...

Hi! this will be the 3rd thing I've tried from your blog.

I have one question: did you drop the roast in whole, or did you cut it up first? The instructions didn't say either way.

Other crock pot roast recipes I've done have been whole, so that's what I tried. Thanks!

Stephanie O'Dea said...

Hi Matt,

I plopped it in whole. If your meat isn't fork tender by dinner time, take it out, cut it in strips, and then return to the pot so it can soak up more of the juice. I prefer my meat super juicy and tender.

good luck!
steph

Carminian said...

I substituted in brown sugar for the molasses and red wine vinegar for the white/apple cider vinegar as I didn't have either... DISASTER. It was not delicious, it was sooo bland. I rarely substitute anymore

Anonymous said...

I tried this recipe and it was absolutely amazing! I did put about 3 tbsp of honey in it as well though since I like everything a little sweeter :-) Great recipe, I can't wait to try some of your other ones!

motherbynature said...

The revelation for me with this recipe is dropping in the roast *WHILE STILL FROZEN*.

We buy our beef by the quarter from a local grass-fed beef farm, we fill up the deep freezer than eat from that for 6 months. Thawing ground beef doesn't take long, steaks can be thawed quickly in cold water... but thawing roasts is a pain in the butt (it takes DAYS in our fridge).

It never occurred to me that when using a slow cooker (which I ALWAYS use for roasts) it could go in still frozen!!

I've got this recipe cooking as we speak (my slow cooker is 7qts, the little roast looked so lonely in there I added a whole bunch of potatoes), but the roast was already thawed. Next time I will DEFINITELY try straight from frozen!

Lisa in CO said...

Hi Steph,

I had a small pork loin, so i tried out this recipe and cut the portions of molasses and dijon mustard to 1/4c each and used a 2qt crock. Wound up having a community dinner with out neighbors and she made a great salad and we served the pork right over the salad. (it's so hot here, the thought of turning on our ovens is just horrifying, lol). Anyway, 4 adults and 1 child gave this 2 thumbs up. My daughter as usual, took 2nds, lol.

i thought the molassess would be overpowering but it wasn't at all. And i almost always have all of the ingredients so i can see this working its way into the rotation.

Thanks again for another winner.
Lisa

Anonymous said...

I've made a tri tip roast today using robust molasses (6hrs on Low). It was very good, couldn't tell if there is molasses or mustard in there, since the flavors blended in so well. We'll be making it again. Thank you SO much!

Anonymous said...

I used a London Broil (frozen) and added frozen green beans 20 mins before serving and served with couscous - it was delicious - thank you!

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