Entrees
Dilled Pot Roast
Makes 8 servings
Dilled Pot Roast
Makes 8 servings
Nutritional information per serving (based on 8 servings): Calories 226 (23% from fat)
carb. 16g .
pro. 9g
fat 3g
sat. fat 1g
chol. 6mg
sod. 420mg
calc. 53mg
fiber 2g
carb. 16g .
pro. 9g
fat 3g
sat. fat 1g
chol. 6mg
sod. 420mg
calc. 53mg
fiber 2g
Ingredients
- ⅓ cup unbleached, all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 4 pounds beef roast, rump, chuck or arm cut
- 1½ teaspoons dill seed
- 1 teaspoon peppercorns
- ¼ cup beef stock, low-sodium
- 1 tablespoon red wine vinegar
Sauce
- 2 teaspoons vegetable oil
- 3 tablespoons Dijon-style mustard
- 3 onions, peeled and cut into eighths
- 3 carrots, peeled and sliced into 1-inch pieces
- 2 celery stalks, with tops, cut into 1-inch pieces
- 2 garlic cloves, peeled
- Cooking juices from beef
- 3 tablespoons unbleached, all-purpose flour
- 1 teaspoon Dijon-style mustard
- 1 teaspoon dill weed
- ½ cup lowfat sour cream
Preparation
- Combine flour with salt and pepper. Coat beef with flour mixture, shaking off ex- cess. 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 cook- ing 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.
