Dilled Pot Roast

Cuisinart original


Makes 8 servings


¹∕³       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




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

Nutritional information

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


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.