Freezer to Crockpot Honey Mustard Pork Roast

Now that school is in full swing and the kids keep me busy between the hours of 4-6:00 pm, I am back to loving my freezer to crock pot meals! I purchased a package of pork roasts a few weeks back. The total package weighed just over 5 lbs and there were two pieces in it. I made this recipe and I also packaged up a Cranberry Lemon Pork Roast to use another time.

I let the meal thaw and then placed it in the crockpot at about 3:00 on high. I did cut the roast in half knowing that I was getting a bit of a late start. (I knew two smaller pieces of meat would cook faster than one larger piece.) I basted the roast a couple of times during the cooking process, but otherwise I was free to help kids with homework, piano practice, etc.

Just before serving, I sliced it up and drizzled a little of the thickened sauce over the top. Simple and delicious. I served mashed potatoes and green salad on the side.

Freezer to Crockpot Honey Mustard Pork Roast
2-3 lb pork roast 

1/4 tsp salt

1/4 tsp pepper

1 small clove garlic, minced

4 tablespoons Dijon or regular mustard

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar

1/2 teaspoon dried thyme

Add just before cooking:

1 tablespoon cornstarch

1 tablespoon cold water

Combine all the sauce ingredients in a gallon ziplock bag. Knead until well mixed. Add the pork roast. Label bag with instructions to add 1 Tbsp cornstarch just before cooking. Freeze. Thaw before cooking. Dump everything into the crockpot. Mix cornstarch with a little cold water and add to crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.