This slow cooker maple Dijon beef is the kind of weeknight supper that reminds me of those long Midwestern winters when you needed something hearty, hands-off, and comforting. You simply stir together one flavorful mixture—pure maple syrup, Dijon mustard, beef broth, apple cider vinegar, and fresh thyme—and pour it over a raw beef top blade roast in your slow cooker.
By the time you’re ready for supper, the meat is tender, the sauce is rich and tangy-sweet, and the whole house smells like someone’s been tending the stove all day, even though you barely lifted a finger.
I like to spoon this maple Dijon beef over a bed of buttery mashed potatoes so all that lovely sauce can soak right in. Egg noodles or simple buttered rice work nicely too.
Add a vegetable that feels down-home and familiar—steamed green beans, roasted carrots, or a simple tossed salad with a light vinaigrette. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the extra sauce at the bottom of the plate.
Pat the beef top blade roast dry with paper towels. Sprinkle all over with the kosher salt and black pepper, pressing the seasoning gently into the meat. Lay the roast in the bottom of a 5- to 7-quart slow cooker.
Scatter the thinly sliced onion and minced garlic around and on top of the beef roast in the slow cooker.
In a medium bowl or large measuring cup, whisk together the pure maple syrup, Dijon mustard, beef broth, apple cider vinegar, and chopped fresh thyme until the mixture is smooth and well combined. This is your one simple sauce mixture.
