Curried Mustard Slow Cooker Beef Roast
Infused with bold flavors and comforting aromas, this Curried Mustard Slow Cooker Beef Roast is a delightful twist on a classic family dinner. Tender, perfectly seared beef chuck roast is slow-cooked to perfection alongside hearty carrots and baby potatoes, soaking up a rich blend of spices featuring curry powder, cumin, smoked paprika, and tangy yellow mustard. The low-and-slow cooking method allows the seasoning to deeply penetrate the meat, creating a melt-in-your-mouth experience. The dish is finished with a silky, spiced gravy made from the cooking juices, ensuring no flavor goes to waste. Easy to prepare with just 20 minutes of hands-on time, this one-pot wonder is perfect for busy weeknights or cozy weekend meals. Serve this show-stopping roast with a touch of fresh parsley for a pop of color and savor every bite of this gourmet yet approachable dish.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 1.5 lbs baby potatoes, halved
- 1.5 cups beef broth
- 3 tbsp prepared yellow mustard
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels. Season all over with 1 teaspoon of salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast for 3-4 minutes on each side until a deep golden crust forms. Remove and set aside.
In the same skillet, add diced onions and cook for 2-3 minutes until softened. Remove from heat.
In a small bowl, whisk together the yellow mustard, curry powder, cumin, garlic powder, smoked paprika, and 1/2 teaspoon salt.
In the slow cooker, layer the carrots and baby potatoes at the bottom. Place the seared beef roast on top of the vegetables.
Spread the mustard spice mixture evenly over the top of the beef roast.
Pour the beef broth into the slow cooker, making sure not to wash away the mustard mixture.
Add the sautéed onions on top of the beef roast.
Cover and cook on low for 8 hours (or high for 4-5 hours) until the beef is tender and easily pulls apart with a fork.
Once cooked, remove the beef and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
To make the gravy, strain the cooking liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and cold water to form a slurry. Gradually whisk the slurry into the simmering liquid, cooking until the sauce thickens, about 2-3 minutes.
Serve the beef roast with the vegetables, and drizzle the gravy over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
