Slow Cooker Pot Roast with Creamy Dill Sauce Draped over tender beef, carrots and potatoes, a creamy dill sa

By moeself

Ingredients

• Pot Roast
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 boneless beef pot roast (about 2 lb), trimmed of fat
• 1 cup Progresso® beef flavored broth (from 32-oz carton)
• 1 tablespoon Dijon mustard
• 4 cloves garlic, finely chopped
• 1/2 teaspoon dried dill weed
• 1 large onion, cut into 12 wedges
• 1 bag (16 oz) ready-to-eat baby-cut carrots
• 4 medium Yukon gold potatoes (about 1 1/4 lb), unpeeled, cut into 1-inch cubes
• 1/2 teaspoon lemon-pepper seasoning
• Sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 teaspoon dried dill weed
• 1 cup fat-free sour cream

Details

Preparation time 30mins
Cooking time 540mins
Adapted from bettycrocker.com

Preparation

Step 1

1 On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
2 Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
3 In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
4 Cover; cook on Low heat setting 9 to 10 hours.
5 Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
6 Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
7 Cut beef into 8 serving pieces. Serve sauce with beef and vegetables