Pork ham roast from the crockpot, slow cooker

Ingredients for 4 servings:

• 1.2 kg pork (roast pork ham)
• ½ bunch soup vegetables
• 1 onion(s)
• 350 ml vegetable stock
• 125 ml oil
• 2 tbsp vinegar
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp thyme
• 1 tsp marjoram
• 1 tsp rosemary
• salt and pepper
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

spicy honey-mustard marinade – buttery soft meat

Finely chop the onion and vegetables. Mix the marinade ingredients together. Wash the meat, pat dry, and sear it all over in a pan with hot fat. Brush it with the marinade and add some of the marinade to the pan. Briefly fry the onion and vegetables in the hot fat. Then deglaze with the vegetable stock. Add the vegetables and their liquid to the crockpot, place the piece of meat on top, brush with the marinade again, and close the lid. Braise on HIGH for 1 1/2 hours, then on LOW for 4 hours, and finally on HIGH for another hour. We turned the roast twice during the braising time and brushed it heavily with marinade. This way, almost all of the marinade ended up in the crockpot by the end of cooking. After the braising time is over, wrap the roast in aluminum foil and let it rest. During this time, puree the vegetables in the liquid, add the remaining marinade to taste, and season with salt and pepper. The sauce is usually thick enough. It goes well with pea and carrot stew and spaetzle, for example.