Curried Mustard Slow Cooker Beef Roast

READY IN: 8hrs 15mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition


  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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