Mustard and Horseradish Pot Roast

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.

Horseradish, Garlic Pot Roast

Horseradish, Garlic Pot Roast

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth

Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. 

Based on this recipe. 

Mustard Coated Pot Roast

Mustard Coated Pot Roast

Ingredients:

1/2 cup Dijon mustard
1 tbsp minced garlic
1 tbsp white wine vinegar
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp coriander
2-3 lb roast
1 bag baby carrots
1-2 lbs red potatoes, cut
1 tbsp mustard powder
1 cup white wine

Combine first seven ingredients and coat the roast with the mixture. Place the roast in the slow cooker. Add the carrots and potatoes around the roast. Add the mustard powder to the veggies and then pour on the wine. Cook on low 8 to 10 hours.

**Use the liquid in the slow cooker to make a gravy.

Cumin-Crusted Pot Roast

Cumin-Crusted Pot Roast

Ingredients:

1 tbsp cumin
1 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/4 tsp salt, divided
3 pounds boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
2 cups beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped carrots

Combine first 5 ingredients. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Place roast in slow cooker. Add remaining ingredients. Cook on low 8 to 10 hours.

Based on a recipe from Cooking Light.

My Classic Pot Roast

My Classic Pot Roast

Ingredients:

2-3 lb roast
2 sweet potatoes, peeled and cupped
2 cups chopped carrots
1 can diced tomatoes
1 cup red wine
2 rosemary sprigs
2 thyme sprigs
2 oregano sprigs
4 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on low 8 to 10 hours.