Coat roast in Bavarian seasoning, cover, and let rest overnight. Put roast in crockpot and cover with cider. Cook for 3-4 hours, until meat is tender enough to shred easily. While the roast is cooking, peel the vegetables (potato optional) and scoop the seeds from the squash. Dice about half the rutabaga and maybe a quarter of the squash - you want about a cup and a half of each. Dice all of the other vegetables. Add to the crockpot and cook for another two hours or until tender but firm.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours