Curried Mustard Slow Cooker Beef Roast Recipe

Name: Curried Mustard Slow Cooker Beef Roast
Prep time: 20 min
Cook time: 495 min
Total time: 515 min
Yield: Serves 1 or more
Ingredients: 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

Unleash incredible flavor with this Curried Mustard Slow Cooker Beef Roast! This recipe transforms a humble beef roast into a fall-apart tender masterpiece, bursting with aromatic curry and tangy mustard. Perfect for a comforting weeknight dinner or a show-stopping Sunday supper, the leftovers are amazing in sandwiches! Slow-cooked to perfection in your crockpot, this recipe is incredibly easy and yields unbelievably delicious results. Get ready for melt-in-your-mouth beef and flavorful vegetables.

Prep Time 20 mins

Cook Time 495 mins

Calories 440.3 kcal

Protein 106g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Beef Potatoes Vegetables Canadian Easy Low Fat Crock Pot Slow Cooker Dietary One Dish Meal Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Meat Roast Beef Carrots Equipment