Dilled Pot Roast -- Bonnie's

Bonnie ^O^

By
@Utahn

This Dilled Pot Roast for Sunday dinner is cooked in a slow cooker all day and guaranteed to be fork-tender at mealtime. The gravy with sour cream and dill is a perfect drizzle for the roast. The flavor is devine! I am happy to share this recipe with my JAP friends. Bon Appetit!


Photos are my own. Recipe adapted from my crockpot cookbook by Cusinart .


Featured Pinch Tips Video

Rating:
★★★★★ 4 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
12 Hr

Ingredients

BEEF

1/3
cup all purpose flour
1/2
teaspoon kosher salt
1/4
teaspoon black pepper
4
pound beef roast, rump or chuck
2
teaspoons vegetable oil
3
tablespoons dijon-style mustard
6
medium red potatoes, quartered
3
onions, peeled and cut into eighths
4
large carrots cut into 3 pieces
3
celery ribs with tops, cut into 4 pieces
2
garlic cloves peeled
1 1/2
teaspoons dill seed
1
teaspoon peppercorns
1/4
cup beef stock, low sodium
1
tablespoon red wine vinegar

SAUCE

cooking juices from beef
3
tablespoons all purpose flour
1
teaspoon dijon-style mustard
1
teaspoon dill weed
1/2
cup lowfat sour cream

Step-By-Step

1Combine the flour with the salt and pepper and coat the beef. In a medium skillet, brown the coated beef until it has a nice sear on all sides. Remove to platter, set aside to cool. Once cool, rub the Dijon mustard evenly on all sides of the beef.
2Place the vegetables in the slowcooker on the bottom and the mustard-coated meat on top. Pour in stock and vinegar around sides not over meat. Cook on Low 10 to 12 hours.
3Remove beef to a cutting board.
4Cut the meat into thin slices.
5Remove vegetables to a serving bowl.
6Make the gravy. Strain the cooking juices from the slow cooker into a 2 3/4 quart saucepan. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool for a minute, add the sour cream. Taste to see if it needs salt.
7Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
8Here is what it looks like on the plate. Enjoy!

About this Recipe

Course/Dish: Beef, Roasts
Collection: 2012 Member's Choice