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thehungryhungryhiker

Garlic Mustard Eye of Round Roast

A hearty and flavorful recipe for an economical cut of beef - eye of round roast.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs gold potatoes, peeled chopped to ¾" cubes
  • 3 large carrots, peeled chopped to ¾" chunks
  • 1 large sweet onion chopped to 1" chunks
  • 4 cloves garlic, pressed
  • 3 lb eye of round roast
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp mustard powder
  • 1 + ½ cups broth or stock of choice vegetable, chicken, or beef
  • ¼ cup dijon mustard

Equipment

  • Slow cooker

Method
 

  1. Place the potatoes, carrots, onion, and garlic cloves in the bottom of the slow cooker. Nestle the eye of round roast in the middle of the vegetables. Pour the sea salt, black pepper, garlic powder, onion powder, and mustard powder over the eye of round roast.
  2. Combine the broth and the mustard in a medium bowl and whisk with a fork. When combined, pour over the roast and the vegetables.
  3. Slow cook on low heat for 5-6 hours until vegetables are fork tender and roast is cooked through. Remove the meat from the slow cooker and place on a plate. Use a fork and a serrated knife to remove the excess fat from the meat; discard the excess fat. Cut the roast into chunks of your desired size and return the chunks to the slow cooker. Stir to coat evenly with the sauce. Serve warm and enjoy!