Mustardy Pot Roast with Vegetables (Crockpot Dish)

Hubby worked outside all day; raining cats & dogs; windy & foggy; which later turned to freezing rain and then snow! He did not eat all day in anticipation of tonight’s dish.  I held my breath as roast had been in my freezer for a couple of months.  Very glad to report it did not disappoint.  So easy to prepare!  Took all of 10 mins in the morning and it slow cooks all day!  This is a weight watchers recipe so it’s a healthy choice; will satisfy your manly man and will sure to impress when hosting a dinner party.  

3 T flour

1 t salt

½ t pepper

2.5 lb eye of the round roast

1 t canola oil

1 24 oz bag of frozen stew vegetables (potato, pearl onion, carrot, celery)

1.5 cup of frozen peas

1 can cream of mushroom soup, sodium reduced

1 T coarsely grained mustard

½ t Italian seasoning

Combine the flour, salt and pepper in a small bowl.  Sprinkle 1 T of mixture all over the beef. 

Heat oil in a nonstick frying pan.  Add beef and cook until browned on all sides.

Meanwhile, combine remaining flour mixture and frozen vegetables in the crockpot.  Place beef on top.  Combine soup, mustard and Italian seasoning and pour over the beef.  Cook covered 10 – 12 hours on low setting. Done when veg and meat are tender.

Note:  I had to add a cup of water to crockpot 1 hour into cooking time. 

Transfer meat to a cutting board and keep warm.  With a slotted spoon, transfer vegetables to a bowl and keep warm.  Pour the sauce into a saucepan and bring to a boil over medium-high heat.  Continue to boil, stirring occasionally (6–8 mins).

Cut beef into 8 slices.  Arrange meat on a platter; spoon vegetables around beef; place sauce in a gravy boat and serve.

Serves 8 / 298 calories per serving

Courtesy of Weight Watchers