Crock Pot Curry Mustard Beef Roast

• Meat

  • 3 lbs Beef eye, round

• Produce

  • 3 cups Baby carrots
  • 1 tsp Garlic powder
  • 1 Onion, medium wedges
  • 2 tsp Oregano, dried
  • 4 Red or yukon gold potatoes, small
  • 2 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Beef stock

• Condiments

  • 3 tbsp Dijon mustard

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 tbsp Curry powder, mild
  • 1/2 tsp Pepper
  • 1 Salt and pepper

• Liquids

  • 1/3 cup Water

Found on funnyisfamily.com

Description

Ingredients

• 4-6 small red or yukon gold potatoes,peeled if desired, and quartered
• 3 cups baby carrots, or 2 large carrots, peeled and cut into 1 inch chunks
• 1 medium onion, cut into wedges
• 1 1⁄2 cups beef stock
• ½ tsp pepper
• 3 TBSP Dijon mustard
• 2 TBSP mild curry powder (use your favorite type of curry)
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp garlic powder
• 3 lbs beef eye round
• 1⁄3 cup water
• 1⁄4 cup all-purpose flour
• salt and pepper to taste

Directions

• Place potatoes and carrots in slow cooker and add beef broth.
• Sprinkle with pepper.
• In a small bowl, combine mustard, curry powder, oregano, garlic powder, and thyme to make a paste.
• Spread mustard mixture all over roast, and place roast on top of vegetables in slow cooker.
• Cover and cook on low for 8-10 hours.
• When vegetables are cooked and meat is fork tender, remove roast to a platter.
• Scoop out vegetables and place around roast on platter. Cover platter with foil to keep warm.
• Pour juices from slow cooker through a strainer into a saucepan to remove any chunks.
• In a small bowl, combine water and flour, and whisk until smooth.
• Pour flour mixture into saucepan and stir well.
• Over medium high heat, bring to a boil, stirring frequently, until desired thickness.
• Salt and pepper to taste, and serve over meat and vegetables.