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gold potatoes carrots onion beef stock ground black pepper mustard curry powder thyme oregano beef water flour salt
Viewed: 45 - Published at: 7 years agoIngredients
- 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
Method
- 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.
