- 3 lbs beef or pork roast (mine was still frozen when I put it in)
- 1/3 c molasses (this looks so much like melted ear wax to me) (that was kind of gross.) (sorry.)
- 1/3 c dijon mustard
- 1 tsp garlic powder
- 2 tbsp 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.