Best Curried Mustard Slow Cooker Beef Roast Recipes

SLOW COOKER BEEF ROAST

Steps:

• Add roast to slow cooker.
• Add remainder of ingredients.
• Set to low or medium heat.
• Cook overnight and all the next day.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

CURRIED MUSTARD SLOW COOKER BEEF ROAST

Steps:

• Place the vegetables in the slow cooker and add the stock.
• Sprinkle with pepper.
• In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
• Place on top of the vegetables.
• Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
• Remove the meat to the cutting board and slice thinly.
• Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
• Cover with foil to keep warm.
• Pour the juices into a small saucepan.
• In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
• Bring to a boil, whisking constantly until slightly thickened.
• Add salt to taste.
• Serve with or pour over the meat and vegetables.