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Curried Mustard Slow Cooker Beef Roast

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“This recipe makes a very tender, flavourful roast and the leftovers are great for a roast beef sandwich. I found that the roast was ready to carve after 8 hours but use your own judgment as all crock pots are not the same.”
8hrs 15mins

Ingredients Nutrition


  1. Place the vegetables in the slow cooker and add the stock.
  2. Sprinkle with pepper.
  3. In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
  4. Place on top of the vegetables.
  5. Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
  6. Remove the meat to the cutting board and slice thinly.
  7. Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
  8. Cover with foil to keep warm.
  9. Pour the juices into a small saucepan.
  10. In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
  11. Bring to a boil, whisking constantly until slightly thickened.
  12. Add salt to taste.
  13. Serve with or pour over the meat and vegetables.

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