Use a 3 1/2 or 4 quart slow cooker.
1. Be sure to thoroughly trim the fat from the roast. Mix Roast Rub ingredients together and spread it on the meat. If will taste better if you are able to let the rubbed roast sit in the refrigerator for at least an hour. (Not included in time estimates.)
2. Mix the Honey Mustard and Dry Mustard together. Mix together with onion pieces and place in the bottom of the slow cooker. Place the roast on top.
3. Cover and cook on low for approximately 8 hours on low. It is done when the center is reaches 165 degrees. (Use an instant-read thermometer pushed into the center of the roast to take an accurate temperature.) Remove from slow cooker, cover and let it rest for 15 minutes.
I puree the onion/mustard mixture left in the pot and add some to gravy. Otherwise, I spoon a bit of it on each plate.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 444 (67%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 184.6mg||57 %|
|Sodium 109.1mg||4 %|
|Potassium 725.6mg||19 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.6g|
|Protein 48g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
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