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 .


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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

Directions Step-By-Step

1
Combine 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.
2
Place 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.
3
Remove beef to a cutting board.
4
Cut the meat into thin slices.
5
Remove vegetables to a serving bowl.
6
Make 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.
7
Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
8
Here is what it looks like on the plate. Enjoy!

About this Recipe

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