Entrees

Dilled Pot Roast - 4 Servings

Makes 4 to 6 servings

Dilled Pot Roast - 4 Servings

Makes 4 to 6 servings

Calories 226 (23% from fat)
carb. 16g .
pro. 9g
fat 3g
sat. fat 1g
chol. 6mg
sod. 420mg
calc. 53mg
fiber 2g 6

Ingredients

  • ⅓ cup unbleached, all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2½ pounds beef roast, rump, chuck or arm cut
  • 2 teaspoons vegetable oil
  • 2 tablespoons Dijon-style mustard
  • 2 onions, peeled and cut into eighths
  • 2 carrots, peeled and sliced into 1-inch pieces
  • 1 celery rib, with tops, 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 lowfat sour cream

Preparation

  1. Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess.
  2. 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.
  3. 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.
  4. Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight.
  5. 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.
  6. Add flour, mustard and dill weed; 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.