- 4ish pound pork roast (I'd try beef, too!)
- 1/3 cup apple cider vinegar
- 1/3 cup dijon mustard
- 1 TBS Epicure Herb & Garlic Dip Mix
- 1 tsp crushed dried rosemary
- 2 TBS olive oil
If you have time, brown the sides of the roast. I do this in the Instant Pot on saute mode and just leave it in there for the slow cooking. If you're using a slow cooker, transfer the roast to it.
Combine all the other ingredients in a bowl and mix to make a sauce.
Drizzle the sauce over the roast so it ends up coating all the exposed sides.
Slow cook on low for 8 hours, adjusting for your roast size as needed.
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