Slow-Cooker Pot Roast with Creamy Dill Sauce

(7)
  4 reviews
  • 30 min prep time
  • 9 hr 30 min total time
  • 16 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 4 Cover; cook on Low heat setting 9 to 10 hours.
  5. 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. 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. 7 Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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