So, pot roast was on sale at Publix and I bought three of them because really, at $6-$8 for the piece of meat, it feeds my family of four and Jim has lunch for at least two days. And since it’s been pretty cold here in Central Florida, we’ve been making good use of the crockpot. I’ve been visiting my own archives and recreating dinners from there, but I was looking for something new, something different, something. . . . I don’t know, unusual. I started searching Google for crockpot pot roast and as is usually the case when I’m searching for crockpot meals, A Year of Slow Cooking popped up. I searched through the archives and found one that I wanted to try. I did it a little bit different than Stephanie (of course I did, you know by now I can’t follow directions).
Here’s what I did:
Pot roast (whatever size, it really doesn’t matter)
1/3 c. molasses
1/3 c. mustard (I had Grey Poupon Dijon and Country Dijon you could really use whatever you like)
1 t. garlic powder
Spray the inside of your mixing bowl (I used a Pyrex measuring cup) with Pam – molasses is sticky yo.
Add the molasses, mustard and garlic powder, whisk and set aside.
In a heavy bottomed pot (or the insert to your crockpot if it’s stovetop safe), sear the meat on all sides. If there’s a lot of fat, trim it, but I don’t usually have to.
Transfer the meat into the crockpot and pour the molasses mixture over it. Turn the meat over, to coat. Cook on low for 6-8 hours. We took it out after 7.
And serve. We had it with garlic oven roasted green beans (toss grean beans with fresh chopped garlic and olive oil and cook in a 425 degree oven for about 30 minutes or until they’re blistering) and jasmine rice.
This was really good. I knew before I even sat down, because my usually very talkative (loud) family was completely silent. It was much subtler than I thought it would be. I’ll definitely make it again, although next time I think I’ll add about a tablespoon of red pepper flakes. I think the spicy pepper flakes would balance the sweetness of the molasses and the tanginess of the mustard beautifully.
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