This is delicious with the spices. Who knew what cloves and bay leaves can do to a dish!
I’m a slow cooking cooker. Enjoy!
2-3 pound boneless beef roast (I cut mine into big chunks for quick cooking)
1 tablespoon extra virgin olive oil (only needed if searing the meat)
3 large carrots,cut into 1/4″ round slices.
1 large onion, cut into 1 inch chunks
2 stalks celery
1 cup beef broth/stock
1/3 cup brown mustard
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons flour
2 tablespoons beef broth/stock
You can sear the meat in the extra virgin olive oil until both sides are browned. If you are in a hurry, cut the meat into chunks and omit the searing).
Mix the mustard, broth, pepper, cloves and bay leaves together.
Add the veggies and then the meat into the crock pot.
Pour the wet mix over the meat and veggies and cover.
Cook for 8-10 hours, until the meat is tender, stir if desired.
Combine the flour and 2 tablespoons of broth. Add into the slow cooker to thicken and allow to simmer for 10 minutes.
Serve with noodles if desired or over potatoes.