1. Place the vegetables in the slow cooker and add the stock. 2. Sprinkle with pepper. 3. In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast. 4. Place on top of the vegetables. 5. Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender. 6. Remove the meat to the cutting board and slice thinly. 7. Scoop out the vegetables using a slotted spoon onto a platter and top with the meat. 8. Cover with foil to keep warm. 9. Pour the juices into a small saucepan. 10. In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices. 11. Bring to a boil, whisking constantly until slightly thickened. 12. Add salt to taste. 13. Serve with or pour over the meat and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
