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6 Points Plus - Mustardy Pot Roast With Vegatables

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“From WW All Time Favorites. Per Serving (3 slices beef, 1/2 cup vegetables, and 3 tbsp sauce): 252 cal, 9g fat, 12g carb, 1g fiber, 29g protein”
5hrs 10mins

Ingredients Nutrition

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 12 teaspoon pepper, ground fresh
  • 2 12 lbs beef eye of round roast
  • 1 teaspoon canola oil
  • 24 ounces frozen vegetables, for stew
  • 10 34 ounces cream of mushroom soup, reduced fat and reduced sodium
  • 1 tablespoon mustard, coarse grained
  • 12 teaspoon 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. Pour 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 veggieis and 3 tbsp sauce.

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