Every time I use my crockpot, I can't help but wonder why don't I use this more often?
Is there anything better than doing a little bit of prep work in the morning, throwing it all into the slow cooker and having it ready at dinner time?
This recipe is a bit of a riff on the Maple-Mustard Pork Chops that I've made in the past. I like the combo of sweet maple syrup and the savoriness of dijon mustard, and I couldn't help but wonder how it would work with a pot roast.
I'm happy to say that it worked out just fine!