CURRIED MUSTARD SLOW COOKER BEEF ROAST
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.
Provided by Irmgard
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
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