235

1.30k

Jump to Recipe Print Recipe

I always have a soft spot for slow-cooker roasts that smell like dinner before you even walk in the door — this honey mustard beef roast does exactly that. It’s a simple, comforting meal: a 2–3 pound chuck or round roast braised low and slow with a sweet-tangy honey-mustard glaze and classic root vegetables. Weeknights become hands-off, Sunday dinners feel special, and leftovers make fantastic sandwiches or reheated lunches.

For another mustard-forward beef idea that plays well with leftovers, I sometimes pair it with my creamy beef stroganoff recipe for a decadent second-night dinner.

What makes this recipe special

This honey mustard beef roast is special because it balances sticky-sweet honey with the bright bite of Dijon and the savory depth of soy and beef broth. The slow cooker does the heavy lifting: connective tissue in a chuck or round roast breaks down into melt-in-your-mouth tenderness without constant attention. It’s budget-friendly, scales well for guests, and is forgiving of small timing variations — too late to start dinner? Use the high setting and you’ll still get great results.

“Every time I make this, the house smells amazing and my family fights over the last piece of roast.” — a satisfied home cook

The cooking process explained

Quick overview so you know what to expect:

Whisk a simple honey-mustard glaze with pantry staples.
Layer sliced onions and hearty vegetables in the slow cooker to act as a flavorful rack.
Season and nestle the roast on top, pour over the glaze, and add beef broth.
Cook low and slow (or high for a faster finish) until the meat shreds with a fork.
Rest the meat briefly, then slice or shred and serve with vegetables and pan juices.

This straightforward flow makes the recipe perfect for busy days when you want great flavor with minimal hands-on time.

What you’ll need

2 to 3 pounds beef roast (chuck or round) — chuck gives more marbling and becomes very tender; round is leaner but still works.
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup soy sauce (or tamari for gluten-free)
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste; soy sauce adds saltiness)
1 cup beef broth (use low-sodium if needed)
1 medium onion, sliced
4 carrots, cut into chunks
4 potatoes, cut into chunks

Notes and substitutions:

Prefer a sharper mustard? Swap half of the Dijon for whole-grain mustard for texture.
No soy sauce on hand? Use Worcestershire sauce plus a pinch of salt.
Want to use a different cut? For a leaner, more premium finish, see tips in my beef tenderloin roast guide (different cooking approach recommended).

How to prepare it

Honey mustard beef roast garnished with herbs on a serving platter

In a small bowl, whisk the honey, Dijon, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and salt until smooth and glossy. This is your honey-mustard glaze.
Spread the sliced onion, carrot chunks, and potato chunks in the bottom of the slow cooker in an even layer. They create a flavorful bed and lift the roast slightly off the base.
Pat the roast dry and season all over with a little extra salt and pepper. Place the roast directly on top of the vegetables.
Pour the honey-mustard glaze evenly over the roast, turning it to coat the top and sides if possible.
Pour the beef broth around the roast and vegetables (not over the top — you want the glaze to stay on the roast). The broth keeps the cooker moist and makes a base for the pan juices.
Cover and cook on low for 8 hours or on high for 4 hours, until the roast is fork-tender and easily shreds.
When done, transfer the roast and vegetables to a platter. Let the roast rest 5–10 minutes, then slice or shred against the grain. Spoon pan juices over before serving.

Short, clear action verbs keep things easy: whisk, layer, season, pour, cook, rest, slice.

Best ways to enjoy it

Classic plate: Slice the roast and serve with the carrots and potatoes, spooning some pan juices or strained gravy over the meat.
Sandwiches: Shred the roast, pile on crusty rolls, add pickles and extra mustard for texture.
Over mashed potatoes or polenta: Serve thinly sliced roast and drizzle with reduced cooking liquid for a comforting bowl.
Salad add-in: Cold shredded beef tossed into a warm-grain salad with a mustard vinaigrette for contrast.

Pairings: a simple green salad or roasted Brussels sprouts balance the richness. For drinks, a medium-bodied red like a Merlot or a malty amber ale works nicely.

Storage and reheating tips

Refrigerator: Store cooled leftovers in airtight containers for up to 4 days. Keep gravy separate if you plan to reheat only small portions.
Freezer: Freeze cooked roast (sliced or shredded) with a portion of pan juices in a freezer-safe bag for up to 3 months. Freeze vegetables separately if you prefer.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently in a covered skillet with a splash of beef broth or in a 325°F oven until warmed through. Avoid boiling to keep meat tender.
Food safety: Refrigerate within two hours of cooking and reheat to 165°F before eating.

Pro chef tips

Sear for extra flavor: If you have 5–7 minutes, sear the roast in a hot skillet (2–3 minutes per side) before adding it to the slow cooker. It adds a caramelized crust and deeper flavor.
Thicken the sauce: After removing the meat, skim fat and pour the cooking liquid into a saucepan. Simmer and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until glossy.
Even cooking: Cut similarly sized vegetable pieces so everything finishes at the same time. If potatoes seem done earlier, remove them and keep warm.
Adjust sweetness: Taste the glaze before using; add more vinegar or a squeeze of lemon to brighten it if the honey is too dominant.
Timing tip: If you’ll be out longer than 8 hours, finish on the low setting and switch the slow cooker to “warm” to avoid overcooking.

For a soup-style second meal, shredded roast makes a great base for a hearty beef barley soup that stretches leftovers beautifully.

Flavor swaps

Spicy honey-mustard: Add 1/2 teaspoon crushed red pepper or 1 teaspoon sriracha to the glaze.
Herb-forward: Toss in a couple sprigs of fresh thyme or rosemary on top of the roast before cooking.
Balsamic twist: Swap apple cider vinegar for 1 tablespoon balsamic for deeper, slightly tangy notes.
Slow-roasted shoulder: Use the same glaze on a pork shoulder and cook low and slow for pulled pork with a sweet-mustard profile — a technique similar to those in good pulled pork guides like the BBQ field guides I refer to when testing cuts.

Your questions answered

Q: Can I use a lean roast (round) rather than chuck?
A: Yes. Round will work and be slightly leaner; it may finish firmer than chuck but will still shred if cooked long enough. Consider a short sear and ensure adequate liquid to prevent drying.

Q: Can I make this on the stovetop or in the oven?
A: Absolutely. For the oven, brown the roast, place in a Dutch oven over vegetables, add glaze and broth, cover, and braise at 325°F for 2.5–3.5 hours until fork-tender. On the stovetop, simmer gently in a heavy pot covered, checking occasionally.

Q: How do I prevent the glaze from burning?
A: In a slow cooker it won’t burn because of the added broth and low, moist heat. If you finish the meat under a broiler to caramelize, watch closely — the sugar in the honey can char quickly.

Q: Is this recipe gluten-free?
A: Use tamari or a gluten-free soy sauce alternative to make the glaze gluten-free.

Conclusion

For pantry-friendly condiments and mustard options that can inspire similar recipes, check the selection at Bookbinder’s mustard and sauce collection. If you like the honey-mustard flavor on poultry too, this Honey Mustard Roasted Turkey Breast is a great reference for adapting the glaze. For techniques on handling larger, tougher cuts that benefit from long, slow cooking, the Live Fire Republic field guide to pork shoulder offers useful low-and-slow lessons you can apply to beef. And if you end up shredding extra beef for sandwiches, menu ideas at Mr. M’s Sandwich Shop are fun for inspiration.