Herb & Mustard Slow Cooked Pork Roast

I've been wearing my fleece vest for about seven weeks straight now, and the native Seattle folk assure me that this dreary weather will stick around until sometime in early July.  Apparently June is called "June-uary."  I can see why coffee is so popular here.  All you want to do is curl up with a book and a cup of espresso.

And eat slow cooked roast.

I love roast in my crockpot.  Sure, it's totally the boring and safe thing that EVERYONE does in their crockpot, but there's a reason: it's hard to mess up, you have a lot of wiggle room in cooking time, it tastes great and it makes a lot of food.  Here's a lovely variation on a slow cooking standard for that next rainy, dreary day when you want a hearty dinner.  Will said this was one of my best roasts ever... and that's saying something because I make a LOT of roasts.

The Tools:

6 qt. crockpot

2-3 lb. pork roast (beef would work, too)
4 T mustard
4 T olive oil
1 1/2 T coconut aminos (or wheat free soy sauce)
1 T dried oregano
1 t dried tarragon
1 t dried basil

The Process:

Plop your roast in your crockpot.

Mix all other ingredients together in a bowl.  Taste and adjust accordingly, if you wish.

Pour mixture over the roast.

Cook on LOW for 8-10 hours and serve with steamed veggies.  Maybe make a paleo apple crisp for dessert for good measure.  (It's winter comfort food, after all, right?)

Enjoy!

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