Slow-Cooker Pot Roast with Creamy Dill Sauce

Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.

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  • prep time 30 min
  • total time 9 hr 30 min
  • ingredients 16
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

It's important to place the ingredients in the slow cooker in the order the recipe suggests so that everything gets cooked evenly.

Because the grain in a pot roast changes direction, it isn't always easy to get tender slices. To slice pot roast, place the roast on a carving board or platter. Hold the meat in place with a meat fork, and cut between the muscles. Remove one section of the meat at a time. Turn the section so that the grain of the meat runs parallel to the carving board, and cut meat across the grain into 1/4-inch slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
60mg
60%;
Sodium
610mg
610%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
190%;
Vitamin C
10%;
Calcium
8%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.