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Mustardy Pot Roast With Vegetables

YIELDS 8 Servings
COOK TIME 5 hrs 30 mins


 3 tbsp all-purpose flour
 1 tsp salt
 ½ tsp pepper, ground fresh
 2 ½ lbs beef eye of round roast
 1 tsp canola oil
 24 oz frozen vegetables, for stew
 10 ¾ oz cream of mushroom soup, reduced fat and reduced sodium
 1 tbsp mustard, coarse grained
 ½ tsp Italian seasoning


1. Combine flour, salt, and pepper in small bowl.

2. Sprinkle 1 tbsp of the mixture over the beef.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add beef and cook, turning frequently, until browned, 6-8 minute.

5. Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.

6. Place beef on top of veggies.

7. Combine soup, mustard, and italian seasoning in small bowl; pour over beef.

8. Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).

9. Transfer the beef to cutting board; keep warm.

10. With slotted spoon, transfer veggies to bowl and keep warm.

11. the sauce into medium saucepan and bring to a boil over medium high heat.

12. Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.

13. Cut the beef into 24 slices; arrange on platter.

14. Spoon veggies around beef and serve with sauce.

15. 6 Points plus yields 3 slices beef, 1/2 cup veggies and 3 tbsp sauce.

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