If you do not like spicy omit the habenero.
Trim all excess fat from roast. Place potatoes, onion, celery and carrots in bottom of crockpot. Make a smooth paste of mustard, chili sauce, worcestershire sauce, vinegar and habanero. Spread over top of roast.
Place roast im crockpot on top of potatoes, onions, celery and carrots. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 69.9mg||2 %|
|Potassium 519.1mg||14 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18g|
|Protein 2.6g||4 %|
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Calories per serving: 94
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