Thursday, May 4, 2017

Slow & Creamy Mustard Pot Roast

Recently slave prepared a special holiday dinner for a few of the neighbors. Could never have pulled it off without the help of my friend Ellen. She worked tirelessly all evening. So tonight we fix a special dinner for her!

This roast cooks all day in the slow cooker. It is made special by simmering in a creamy mustard sauce. There is a magic aroma of mustard as it cooks and this will float through the room casting its hunger spell. Enjoy!

3 Tbs flour
3 Tbs melted butter
3 Tbs mustard, divided
2 cups low-sodium beef broth heated
1 small onion, thinly sliced
4 cloves garlic, minced
2-pound beef pot roast
2 tsp salt + 2 tsp pepper
4 sprigs fresh thyme
3 tablespoons sour cream
2 Tbs roughly chopped parsley, optional

Wipe out your slow cooker, spray and set on low, cover.

Do your cutting: slice onion and chop garlic then add to pot.

Heat 2 Tbs oil in large skillet and brown each side on roast, (about 2 minutes per side).

In microwave heat the beef broth, just about 1 minute is all it takes.
In medium bowl, melt butter and add four, whisking until smooth. Stir in the mustard and continue until well mixed.

Slowly add the warm beef broth as you whisk until well blended. Pour this over the onion and garlic in the pot.

Rub 1 Tbs mustard on the roast and place on top of mixture in the pot. Lay a few springs of fresh thyme on top.

Cover and cook for 6 hours on low.

At the 6 hour mark:

Remove pot roast from slow cooker. Whisk sour cream into sauce. Return pot roast to slow cooker, cover and cook for an additional 1 hour on low.

Now is a good time to put the vegetables into the oven.
Recipe follows:
Balsamic vegetables
  • ¼ cup balsamic vinegar
  • 6 Tbs honey
  • 2 to 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt + ¼ tsp pepper
  • 1½ pounds baby red potatoes, quartered
  • 1 pint cherry tomatoes
  • 1 lbs asparagus, trimmed


Preheat the oven to 350 degrees.

Cut and rinse the potatoes. Drizzle with olive oil and spread on a rimed baking sheet lined with foil.

Bake for 25 minutes. (set timer)

Cut and rinse the asparagus and the cherry tomatoes then let dry.

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, salt and pepper. Stir well to mix.
At the 25 minute mark: Carefully remove the sheet pan from the oven and toss the asparagus and tomatoes with the potatoes.

Pour the basting mix over the vegetables and mix well.

Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting with the pan juices.
This now is a good time to put the bread into the oven as package directs.

Remove the roast and let sit for 10 minutes before cutting.
Dish up the vegetables,
Put out the warm bread,
Slice the meat and serve with some of the mustard sauce on the side.

What an elegant meal. Slave is happy to serve this to my guest Ellen tonight!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


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