Dilled Pot Roast – 4 to 6 Servings

¹∕³ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 teaspoons vegetable oil 2½¬-3 pounds beef roast, rump, chuck or arm cut 2 tablespoons Dijon-style mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and sliced into 1-inch pieces 1 stalk celery, with top, cut into 1-inch pieces 2 garlic cloves, peeled 1 teaspoon dill seed ½ teaspoon peppercorns ¼ cup nonfat, low-sodium beef stock 1 tablespoon red wine vinegar Sauce cooking juices from beef 3 tablespoons instant flour 1 teaspoon Dijon-style mustard 1 teaspoon dill weed ½ cup low-fat sour cream

Nutritional information per serving (based on 6 servings): Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g • chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g

Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. Heat oil in a Cuisinart® 12-inch skillet over medium-high heat; brown beef on all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of the Cuisinart® Slow Cooker. Top with the mustard-coated beef. Pour in stock and vinegar. Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight. One hour before serving, remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan and reheat at 325°F for 30 to 45 minutes. Strain cooking juices into a Cuisinart® 2¾-quart saucepan; discard fat. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add ¼ teaspoon salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat.