6 Points Plus - Mustardy Pot Roast With Vegatables

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper, ground fresh
• 2 1/2 lbs beef eye of round roast
• 1 teaspoon canola oil
• 24 ounces frozen vegetables, for stew
• 10 3/4 ounces cream of mushroom soup, reduced fat and reduced sodium
• 1 tablespoon mustard, coarse grained
• 1/2 teaspoon italian seasoning

Recipe

• 1 combine flour, salt, and pepper in small bowl.
• 2 sprinkle 1 tbsp of the mixture over the beef.
• 3 heat oil in large nonstick skillet over medium-high heat.
• 4 add beef and cook, turning frequently, until browned, 6-8 minute.
• 5 meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.
• 6 place beef on top of veggies.
• 7 combine soup, mustard, and italian seasoning in small bowl; pour over beef.
• 8 cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).
• 9 transfer the beef to cutting board; keep warm.
• 10 with slotted spoon, transfer veggies to bowl and keep warm.
• 11 pour the sauce into medium saucepan and bring to a boil over medium high heat.
• 12 continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.
• 13 cut the beef into 24 slices; arrange on platter.
• 14 spoon veggies around beef and serve with sauce.
• 15 6 points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.