Roast Beef Recipe with Dijon Curry Gravy

Crock Pot Slow Cook Dinner w/ Yukon Gold Potatoes, Fresh Vegetables, Thyme & Oregano

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Dijon mustard and curry powder add a vibrant, spiced flavor to this pot roast recipe. It adds just the right amount of heat. In this case, "spiced" doesn't have to signify a robust "kick" that'd make your eyes water.
If preferred, you can control the level of heat even more by adding the spice ingredients individually instead of pre-mixed. Curry powder typically includes coriander, turmeric, cumin, fenugreek, and crushed red pepper.


  • 4 Yukon Gold potatoes, scrubbed and cubed
  • 2 large carrots, cut into chunks
  • 1 onion, cut into wedges
  • 1-1/2 C beef stock
  • Dash black pepper
  • 3 Tbsp. Dijon mustard
  • 1/2 to 1 Tbsp. curry powder
  • 2 tsp. dried thyme
  • 1 tsp. dried oregano
  • 3 lbs. beef roast
  • 1/3 C water
  • 1/4 C all-purpose flour
  • Salt and pepper to taste


Put the potatoes, carrots, onion, beef stock, and dash black pepper in the slow cooker. In a separate bowl, whisk together the Dijon mustard, curry, thyme, and oregano, then spread over beef roast. Lay the seasoned beef roast on top of the vegetables in slow cooker. Cover and cook on Low for 8 to 10 hours or until meat is tender and vegetables are cooked.
Remove the meat to a cutting board and let rest for 3 minutes, then slice thin; scoop out vegetables and lay next to meat, then cover platter with foil to keep meat and veggies warm. Pour the juices remaining in the slow cooker into a small saucepan and place on a burner over medium-high heat. In a separate bowl, whisk together the water and flour, then whisk this mixture into the juices in the saucepan. Bring to a boil, then turn down to low and simmer until gravy is thickened. Taste for salt and pepper and adjust as needed. Serve the gravy with the beef and vegetables.

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