Curried Mustard Slow Cooker Beef Roast |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This recipe makes a very tender, flavourful roast and the leftovers are great for a roast beef sandwich. I found that the roast was ready to carve after 8 hours but use your own judgment as all crock pots are not the same. Ingredients:
4 yukon gold potatoes, peeled and cubed |
2 large carrots, cut into chunks |
1 onion, cut into wedges |
1 1/2 cups beef stock |
1 pinch ground black pepper |
3 tablespoons dijon mustard |
1 tablespoon mild curry powder |
2 teaspoons dried thyme |
1 teaspoon dried oregano |
3 lbs beef eye round |
1/3 cup water |
1/4 cup all-purpose flour |
salt |
Directions:
1. Place the vegetables in the slow cooker and add the stock.
2. Sprinkle with pepper.
3. In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
4. Place on top of the vegetables.
5. Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
6. Remove the meat to the cutting board and slice thinly.
7. Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
8. Cover with foil to keep warm.
9. Pour the juices into a small saucepan.
10. In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
11. Bring to a boil, whisking constantly until slightly thickened.
12. Add salt to taste.
13. Serve with or pour over the meat and vegetables.
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