Curried Mustard Slow Cooker Beef Roast - cooking recipe

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

Preparation

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.