Dijon Pot Roast and Vegetables

By hugginst

Ingredients

• 1 (3 pound) boned chuck roast
• 3 medium Vidalia onions cut into wedges
• 1 1/2 pounds of carrots cut into 2 inch pieces
• 2 bay leaves
• 1/2 cup beef broth
• 1/4 cup Dijon Mustard
• 3 Tbsp Worcestershire sauce
• 1 1/2 tsp thyme
• 1 1/2 parsley
• 3/4 tsp pepper
• 1/2 salt
• 3 garlic cloves (crushed)
• 3 Tbsp water
• 3 1/2 Tbsp flour
• 1 (12 oz) package of wide egg noodles

Details

Servings 6

Preparation

Step 1

Trim fat and put roast in slow cooker or dutch oven. Add onion, carrot and bay leaves. Combine broth and next 8 ingredients and stir well. Pour over roast. cover and cook on low setting for 8 hours. (250 in an oven for 6 hs)

Remove roast, carrots and onions to a platter and cover to keep warm.

Combine the flour and water in a bowl and whisk until blended. Add flour mixture to the reserved liquid over medium heat until thickened.

Cook noodles, Drain. Spoon gravy over roast and vegetables.