6 Points Plus - Mustardy Pot Roast With Vegatables

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READY IN: 5hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons all-purpose flour
  • 1
    teaspoon salt
  • 12
    teaspoon pepper, ground fresh
  • 2 12
  • 1
    teaspoon canola oil
  • 24
    ounces frozen vegetables, for stew
  • 10 34
    ounces cream of mushroom soup, reduced fat and reduced sodium
  • 1
    tablespoon mustard, coarse grained
  • 12
    teaspoon italian seasoning
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DIRECTIONS

  • Combine flour, salt, and pepper in small bowl.
  • Sprinkle 1 tbsp of the mixture over the beef.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add beef and cook, turning frequently, until browned, 6-8 minute.
  • Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.
  • Place beef on top of veggies.
  • Combine soup, mustard, and italian seasoning in small bowl; pour over beef.
  • Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).
  • Transfer the beef to cutting board; keep warm.
  • With slotted spoon, transfer veggies to bowl and keep warm.
  • Pour the sauce into medium saucepan and bring to a boil over medium high heat.
  • Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.
  • Cut the beef into 24 slices; arrange on platter.
  • Spoon veggies around beef and serve with sauce.
  • 6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.
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