The recipe calls for five ingredients, all of which I had at home since we have a deep freezer full of meat. My husband has farmers in the family so we pretty much purchase one year's worth of red meat in February.
3 pounds beef roast (mine started frozen)
1/3 cup molasses
1/3 cup dijon mustard (I used honey dijon since that is what I had)
1 teaspoon garlic powder
2 tablespoons white or apple cider vinegar (I used 3T)
Toss everything into the slow cooker (the best part of using this cooking method in my mind). Turn the roast over a few times so there is some sauce/seasoning on both sides.
Cook on low 6-8 hours or on high for 4 hours.
I cooked ours for about 7 hours and we got six or so servings out of it. Let me know if you try this or have another good suggestion -- love the tips!!
It's So Very Cheri, Not Baaad Sundays, Sundae Scoop