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–+ servings

Honey Mustard Beef Roast

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A tender and flavorful slow-cooked beef roast glazed with a sweet-tangy honey mustard sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds beef roast (chuck or round) Chuck gives more marbling and tenderness; round is leaner.
  • 1/2 cup honey
  • 1/4 cup Dijon mustard For a sharper mustard, swap half with whole-grain mustard.
  • 1/4 cup soy sauce Use 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 pieces carrots, cut into chunks
  • 4 pieces potatoes, cut into chunks

Method
 

Preparation
  1. 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.
  2. Spread the sliced onion, carrot chunks, and potato chunks in the bottom of the slow cooker in an even layer.
  3. Pat the roast dry and season all over with a little extra salt and pepper. Place the roast directly on top of the vegetables.
  4. Pour the honey-mustard glaze evenly over the roast, turning it to coat the top and sides if possible.
  5. Pour the beef broth around the roast and vegetables without pouring it over the top.
Cooking
  1. Cover and cook on low for 8 hours or high for 4 hours, until the roast is fork-tender.
  2. When done, transfer the roast and vegetables to a platter. Let the roast rest for 5-10 minutes before slicing or shredding.
  3. Spoon pan juices over the roast before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 10g

Notes

Classic plate with carrots and potatoes, sandwiches with pickles, or served over mashed potatoes. Store cooled leftovers in airtight containers for up to 4 days. Freeze cooked roast with pan juices for up to 3 months.

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