Directions:
- Place the vegetables in the slow cooker and add the stock.
- Sprinkle with pepper.
- In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
- Place on top of the vegetables.
- Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
- Remove the meat to the cutting board and slice thinly.
- Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
- Cover with foil to keep warm.
- Pour the juices into a small saucepan.
- In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
- Bring to a boil, whisking constantly until slightly thickened.
- Add salt to taste.
- Serve with or pour over the meat and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.65 Kcal (1401 kJ) | ||
| Calories from fat | 141.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.71g | 24% | |
|---|---|---|---|
| Cholesterol | 119.07mg | 40% | |
| Sodium | 260.37mg | 11% | |
| Potassium | 757.18mg | 16% | |
| Total Carbs | 7.46g | 2% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 39.39g | 79% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.1mg | 23% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 125.17 Kcal (524 kJ) | ||
| Calories from fat | 52.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 24% | |
|---|---|---|---|
| Cholesterol | 44.54mg | 40% | |
| Sodium | 97.39mg | 11% | |
| Potassium | 283.21mg | 16% | |
| Total Carbs | 2.79g | 2% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 14.73g | 79% | |
| Vitamin C | 0.9mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 23% | |
| Calcium | 20.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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