Curried Mustard Slow Cooker Beef Roast

Ingredients

• 4 yukon gold potatoes, peeled and cubed
• 2 large carrots, cut into chunks
• 1 onion, cut into wedges
• 1 1/2 cups beef stock
• 1 pinch ground black pepper
• 3 tablespoons Dijon mustard
• 1 tablespoon mild curry powder
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 3 lbs beef eye round
• 1/3 cup water
• 1/4 cup all-purpose flour
• salt

Directions

1. 1

   Place the vegetables in the slow cooker and add the stock.

2. 2

   Sprinkle with pepper.

3. 3

   In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.

4. 4

   Place on top of the vegetables.

5. 5

   Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.

6. 6

   Remove the meat to the cutting board and slice thinly.

7. 7

   Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.

8. 8

   Cover with foil to keep warm.

9. 9

   Pour the juices into a small saucepan.

10. 10

    In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.

11. 11

    Bring to a boil, whisking constantly until slightly thickened.

12. 12

    Add salt to taste.

13. 13

    Serve with or pour over the meat and vegetables.