Mustard and Horseradish Pot Roast
1 bag baby carrots
1 medium onion, roughly diced
4-5 Yukon Gold potatoes cut into 1-inch pieces
1 bay leaf
3 sprigs fresh thyme
3 whole cloves
1/4 tsp mustard seeds
1 cup beef broth
1 cup white wine
2 tbsp arrow root powder
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp white wine vinegar
3 lb sirloin roast
3 tbsp prepared horseradish
3 tbsp prepared grainy mustard
3-4 garlic cloves, minced
1/8 tsp pepper
1/4 tsp salt
Combine vegetables and ingredients though mustard seeds in the bottom of slow cooker. Whisk together broth through vinegar and pour into slow cooker. Place roast on top of veggies. Combine horseradish through salt in bowl and then spread on top of roast. Cover and cook on low 10 hours.
Based on this recipe from Fine Cooking.
