Bavarian Beef Roast With Gravy

This is from a recent Pillsbury cookbook. I used the beer instead of the apple juice and strained the mustard seeds from the gravy before serving. Great dinner!

• Ready In: 9 hrs 15 mins
• Serves: 8
• Yields: 1 roast

Ingredients

• 1  boneless  beef rump (3 lb) or 1  tip roast trimmed  fat (3 lb)
• 3  tablespoons stone ground mustard
• 1  tablespoon  creamy  horseradish sauce
• 1 (7/8ounce) package  brown gravy mix
• 1⁄2 cup beer or 1⁄2 cup  apple juice
• 1⁄2 cup water
• 3  tablespoons all-purpose flour
• 1  tablespoon  chopped fresh chives

Directions

1. Spray a 3 1/2 to 4 quart slow cooker with cooking spray.Place beef roast in slow cooker.
2. In small bowl, mix mustard, horseradish sauce and gravy mix. Spread mixture over roast. Pour beer around roast.
3. Cover. Cook on low heat setting 9 to 10 hours.
4. Remove roast to serving platter; cover to keep warm.
5. In 2 quart sauce pan mix water and flour until smooth. Pour cooking juices from slowcooker into sauce pan. Heat to boiling over medium-high heat, stirring constantly.
6. Stir in chives.
7. Slice beef; serve with gravy.