INGREDIENTS
Pot Roast
2
tablespoons all-purpose flour
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
1
teaspoon dried dill weed
1
cup fat-free sour cream
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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