6 Points Plus - Mustardy Pot Roast With Vegatables

1. 1

   Combine flour, salt, and pepper in small bowl.

2. 2

   Sprinkle 1 tbsp of the mixture over the beef.

3. 3

   Heat oil in large nonstick skillet over medium-high heat.

4. 4

   Add beef and cook, turning frequently, until browned, 6-8 minute.

5. 5

   Meanwhile, combine frozen veggies and remaining flour mixture in 5-6 quart slow cooker; mix well.

6. 6

   Place beef on top of veggies.

7. 7

   Combine soup, mustard, and italian seasoning in small bowl; pour over beef.

8. 8

   Cook, covered, until fork tender (5-6 hrs on high or 10-12 hrs on low).

9. 9

   Transfer the beef to cutting board; keep warm.

10. 10

    With slotted spoon, transfer veggies to bowl and keep warm.

11. 11

    Pour the sauce into medium saucepan and bring to a boil over medium high heat.

12. 12

    Continue to boil, stirring occasionally, until reduced to 1-1/2 cups, 6-8 minute.

13. 13

    Cut the beef into 24 slices; arrange on platter.

14. 14

    Spoon veggies around beef and serve with sauce.

15. 15

    6 Points plus yields 3 slices beef, 1/2 cup veggieis and 3 tbsp sauce.

* Per serving · 4 servings · Values may vary.