For this dish, you start with the sauce. Mixing together butter, flour, beef broth and mustard gives you the base for your sauce. Onions and thyme are added for aromatics, and I like to rub my pot roast with more mustard while I'm seasoning with salt and pepper. Next, to sear or not to sear? That is the question. You can do either! But if you have the time, I recommend searing the meat because it gives you a better flavor and color. It also helps keep the beef moist while cooking. The drippings from your pot roast add a great flavor to your gravy while it cooks. In the last hour of cooking, adding a few dollops of sour cream to the gravy gives it a rich creaminess that will make your family go "Wow!"
Slow cooker Creamy mustard sauce pot roast
8
10 minutes
8 hours
8 hours, 10 minutes
3 tablespoons all-purpose flour
3 tablespoons melted butter
3 tablespoons Dijon mustard, divided
2 cups low-sodium beef broth heated
1 small onion, thinly sliced
4 cloves garlic, minced
2-pound beef pot roast
2 teaspoons salt
2 teaspoons pepper
4 sprigs fresh thyme
3 tablespoons sour cream
2 tablespoons roughly chopped parsley
In a 6-quart slow cooker, whisk flour and melted butter to make a paste. Add 2 tablespoons Dijon mustard and hot beef broth. Whisk until smooth. Stir in onions and garlic.
Rub pot roast with salt, pepper and remaining tablespoon Dijon mustard.
Place pot roast in the slow cooker. Lay thyme on top.
Cover and cook on low for 7 hours.
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.
Serve with creamy mustard gravy from slow cooker and garnish with parsley.
Pro tip: Searing your pot roast before slow cooking adds more depth of flavor and a beautiful color to your roast. Season the roast with mustard, salt and pepper as usual. Heat 4 tablespoons vegetable or canola oil in a large skillet over medium-high heat. When the oil is hot, sear the roast on all sides until it turns golden brown, about 2 minutes per side. Once seared, transfer to slow cooker.