Crock Pot Curry Mustard Beef Roast
Author: Amy Flory
Prep time: 20 mins
Cook time: 9 hours
Total time: 9 hours 20 mins
Traditional beef pot roast with a delicious curry twist!
  • 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
For Gravy
  • 1⁄3 cup water
  • 1⁄4 cup all-purpose flour
  • salt and pepper to taste
  1. Place potatoes and carrots in slow cooker and add beef broth.
  2. Sprinkle with pepper.
  3. In a small bowl, combine mustard, curry powder, oregano, garlic powder, and thyme to make a paste.
  4. Spread mustard mixture all over roast, and place roast on top of vegetables in slow cooker.
  5. Cover and cook on low for 8-10 hours.
  6. When vegetables are cooked and meat is fork tender, remove roast to a platter.
  7. Scoop out vegetables and place around roast on platter. Cover platter with foil to keep warm.
For Gravy
  1. Pour juices from slow cooker through a strainer into a saucepan to remove any chunks.
  2. In a small bowl, combine water and flour, and whisk until smooth.
  3. Pour flour mixture into saucepan and stir well.
  4. Over medium high heat, bring to a boil, stirring frequently, until desired thickness.
  5. 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 by Funny Is Family at