Sprinkle roast with paprika and pepper (and dried thyme if using dried). Place roast in crockpot. Combine broth, mustard, and juice and pour over roast. If using fresh thyme, rinse and tuck in alongside. Cover and cook on low for 6-8 hours or high 3-4 hours. Let stand 10 minutes before slicing.

Calories: 160 cal per one-eighth recipe. Probably good for meal prep.