I’ve been making pot roast for years, and every time I follow the same recipe. I always use apple cider vinegar and some typical seasonings. Since shifting my eating habits I haven’t had pot roast in a very long time, but I decided that this one particular Sunday night needed Sunday dinner. I also decided that I wanted to change things up a bit and try something new with my standard pot roast. I don’t typically eat pork because it’s still very important to me to stay on track with my healthy habits. But I’ve found that the best way for me, is to simply do things in moderation, inserting a few forbidden things every now and again. This Sunday was going to be a pork Sunday. 

As I strolled down the aisles of the Target grocery store it dawned on me that I should try a honey mustard flavored pot roast. Honey always pairs well with pork, and the mustard would balance out the sweetness. So I set out to create this new version of an old thing. The roast was delicious, but I didn’t taste enough of the honey so I’m going to experiment a bit more with it. For now, this first take is certainly worth the time it takes. 


  • 2.5 lb pork roast
  • 1 tbsp sea salt
  • 1/2 tbsp pepper
  • 1/2 tbsp Cajun
  • 1/2 tbsp garlic
  • 1/2 tbsp Italian seasoning
  • A drizzle of Olive oil
  • 2 tbsp mustard
  • 2 tbsp raw honey
  • 1 cup Apple cider vinegar
  • 2 cups water
  • 2 cubes beef bouillon 
  • 4 stalks celery (chopped)
  • 1 small package of whole Bella mushrooms (cut in half)
  • Small bag strawberry red potatoes (cut in half)
  • Small bag baby carrots
  • Chopped onions might be good but I don’t eat them so I don’t use them


  • Preheat the oven to 325
  • Rub the dry seasonings on the roast and drizzle with olive oil until well coated
  • Let sit covered in fridge for at least an hour
  • After the dry seasonings have soaked in rub the mustard and raw honey on the roast (the honey will be clumpy because it’s raw but not to worry)
  • Pour the vinegar over the roast and cover
  • Let the roast sit for at least another hour, but longer if possible
  • Once the roast is finished marinating add the roast and the marinade to your pot roast pan
  • Pour in 1 cup of water
  • Add the vegetables and pour on the second cup of water
  • Drop in the two bouillon cubes 
  • Cover and cook for 1.5 hours
Posted by:RC

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