Ingredientes para Curried Mustard Slow Cooker Beef Roast
- Yukon Gold Potatoes
- 2 carrots, chopped
- 1 large onion, quartered
- 1 cup beef stock
- Ground black pepper, to taste
- 1/4 cup Dijon mustard
- 2 tablespoons mild curry powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3-4 lb beef eye round roast
- 2 tablespoons water
- 2 tablespoons all-purpose flour
- Salt, to taste
- 2 celery stalks, chopped
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Cómo preparar Curried Mustard Slow Cooker Beef Roast
- Place 1 large onion, quartered, 2 carrots, chopped, and 2 celery stalks, chopped, in your slow cooker. Pour in 1 cup of beef stock.
- Generously sprinkle the vegetables with black pepper.
- In a small bowl, whisk together 1/4 cup Dijon mustard, 2 tablespoons curry powder, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Spread this mixture evenly over a 3-4 lb beef roast.
- Place the seasoned roast on top of the vegetables in the slow cooker.
- Cover and cook on low for 8-10 hours, or until the beef is fork-tender and the vegetables are easily pierced with a fork. Cooking time may vary depending on your slow cooker.
- Carefully remove the roast to a cutting board. Let it rest for 10-15 minutes before slicing thinly against the grain.
- Using a slotted spoon, remove the vegetables from the slow cooker and place them on a serving platter.
- Arrange the sliced beef on top of the vegetables. Cover with foil to keep warm.
- Pour the cooking juices from the slow cooker into a small saucepan.
- In a small bowl, whisk together 2 tablespoons of water and 2 tablespoons of all-purpose flour until smooth. Pour this slurry into the saucepan of cooking juices.
- Bring the mixture to a boil over medium heat, whisking constantly until the sauce has thickened slightly (about 1-2 minutes).
- Season the sauce with salt to taste.
- Serve the beef and vegetables immediately, drizzled generously with the delicious curried mustard gravy.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
20g
Carbs
9g
