Curried Mustard Slow Cooker Beef Roast

Submitted by Irmgard

"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."

 

• Ready In: 8hrs 15mins
• Ingredients: 13
• Serves: 6-8

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.

Reviews

[Aldeth]

This was delicious and so easy. I used fresh thyme, and only two potatoes as my slow cooker is kind of small and the roast was a little bigger than the recipe called for. My husband skimmed the fat before making the gravy, which was so flavorful and yummy. This is not a typical "curry" dish, the spice simply balances out the other flavors in a wonderful and interesting way. It took about 20 minutes to throw it all together and I let it cook for about 7 hours on low.

 

[kelly in TO]

This was very good. Nice tender meat with great subtle flavours, this meat had a great balance. We used whole grain mustard (it's all we had) and a mild curry powder which surprising wasn't overpowering or took over the dish at all, but just added a hit of something different. The veggies cooked up great and we really enjoyed this. Thanks so much for posting.

 

[mickeydownunder]

NORMALLY I would NOT rave! For a slow cooker Beef recipe, this IS my fave! Hubby couldn't WAIT until we did test! Then he tatsed and said THIS IS THE BEST! WOW! THANKS!

 

[IAteMyGluestick]

This was delicious! I followed the recipe and proportions exactly, with the exception that I cubed the beef and cooked it on the stovetop, because I was REALLY hungry. This has a great strong flavor, but not overly spicy, very unusual flavoring for a stew (which by cubing the beef first was what it turned into). Thanks for the recipe, this is a keeper!!!