6 Points Plus - Mustardy Pot Roast With Vegatables - cooking recipe

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, ground fresh
2 1/2 lbs beef eye of round roast
1 teaspoon canola oil
24 ounces frozen vegetables, for stew
10 3/4 ounces cream of mushroom soup, reduced fat and reduced sodium
1 tablespoon mustard, coarse grained
1/2 teaspoon italian seasoning

Preparation

Combine flour, salt, and pepper in small bowl.
Sprinkle 1 tbsp of the mixture over the beef.
Heat oil in large nonstick skillet over medium-high heat.
Add beef and cook, turning frequently, until browned, 6-8 minute.
Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.
Place beef on top of veggies.
Combine soup, mustard, and italian seasoning in small bowl; pour over beef.
Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).
Transfer the beef to cutting board; keep warm.
With slotted spoon, transfer veggies to bowl and keep warm.
Pour the sauce into medium saucepan and bring to a boil over medium high heat.
Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.
Cut the beef into 24 slices; arrange on platter.
Spoon veggies around beef and serve with sauce.
6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.