Friday, August 14, 2015

Mustardy Pot Roast

I tried this a few weeks ago for a large group and everyone liked it. A nice meal that can please most people.

Mustardy Pot Roast
Modified from Weight Watcher's Cookbook

3 tbsp flour
1 tsp salt
1/2 tsp pepper
1 (2-3 lb) roast
1 tsp oil
carrots (they used frozen stew mix...I just cut up my own veggies)
1 (10.5 oz) can reduced fact condensed cream of mushroom soup
2 tbsp mustard (they only had 1....I feel it isn't enough so when I do this again I am going to double it)
1/2 tsp Italian seasoning

Mix flour, salt and pepper and spread half of it on meat.  Brown meat on all sides. 

Put veggies in crock pot, mix in rest of flour mixture.  Top with browned roast.  Combine the rest of the ingredients and pour over top.

Cook for 10-12 hours on low (5-6 on high).

Take out veggies and meat.  Boil sauce until the consistency you want. Serve with meat and veggies.

Serves 8.

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