I love one pot meals. I like the fact that they dirty less dishes, I like not having to worry about sides, and I totally dig coming home from work and hearing my Crock Pot tell me, “Don’t worry about dinner. I’ve got your family’s entire meal right here.”
My slow cookers talk to me. I think objects take on human qualities when they are loved hard, a lesson we all learned from The Velveteen Rabbit. Usually my trusty slow cookers say nice things, like, “Go read a book while I whip up something your kids may or may not eat,” but sometimes they say “Hey lady, uh, are you going to wash me? I’ve been sitting next to this sink for two days.” Or, “Listen, it’s not my fault dinner is ruined. You forgot to turn me on again.”
Even if your slow cooker doesn’t talk to you (yet), it can crank out a delicious roast. Pot roasts are a popular slow cooker meal, and while we’ve made a few here at Crock Pot Thursday, but none have tasted like this. The addition of mustard and curry in this Crock Pot Curry Mustard Beef Roast adds a super tasty twist on the basic roast idea, and it’s versatile. You can use pretty much any kind of mustard and any inexpensive cut of beef you like, and the vegetables are adaptable, too. Some of us used different types of curry in our recipes, too. I used yellow curry powder, but Sarah substituted green curry paste for the powder with great results, and if you are a fan of red curry, then by all means, use that.
I usually leave the peels on my potatoes because I don’t like throwing away those nutrients, and because I like the rustic way the dish looks with the potato skins, but you can peel yours if you like. Baby carrots are super easy, but peeled and chunked carrots are great, too. I’d love to hear any modifications you use, and how you’d rate this recipe!
This fun take on pot roast is a great way to kick off fall, which is officially here, even though it’s still 80 degrees here in Connecticut!
- 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
- 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.
I used honey mustard because that's what we had. With about an hour left, I tried this and couldn't taste the curry as much as I wanted to, so I put about 2 to 3 tbsp of chili with garlic sauce and about 2 tsp of green curry paste. It came out delicious with a hint of spice but so yummy and such a different type of roast. I thought later this would have been great chunked up with ramen noodles and green onion. Yummy!
I was pleasantly surprised with how this turned out. Instead of roast, I used stew meat. Otherwise I followed the recipe almost exactly, adding a just touch more curry and salt. After nearly 10 hours on low, the meat was so tender that it entirely fell apart when I stirred it before serving. Our meal looked like prison food, but the flavor was amazing! I loved the seasoning combo in this recipe and will definitely use it again, with either a roast or stew meat! Yum.
We really enjoyed this very different roast flavor, and the gravy with the mustard/curry flavor combo was amazing. I used tiny, new potatoes, and followed the recipe exactly. I will do this again!! It almost rivaled our Crock Pot Mississippi Roast. (Do I dare say that?)
We all enjoyed this roast, and liked the interesting twist on traditional pot roast. The curry added a nice layer of complexity, and wasn't at all spicy for the kids. My husband would have liked a stronger curry flavor, so if you are like him, you may want to add an extra tablespoon or two of the curry powder.
Recipe modified from Food.com.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Curry Mustard Beef Roast.
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