Categories: beef, dinner, slow cooker
Ingredients
- Roast:
- 2 Tbsp flour
- 1 tsp salt
- 1/4 tsp white pepper
- 2 lbs beef pot roast, trimmed of fat
- 1 cup beef broth
- 1Tbsp Dijon mustard
- 4 cloves garlic, minced
- 1/2 tsp dill weed
- 1 large onion in 12 wedges
- 1 lb cut carrots
- 4 medium potatoes, cubed
- 1/2 tsp lemon pepper
- Dill sauce:
- 1 Tbsp flour
- 2 Tbsp water
- 1 tsp dill weed
- 1 cup sour cream
Directions
-
Mix salt, pepper and flour
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Coat roast evenly with the mixture
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In 12” skillet, cook 5 minutes, turning once, till golden on each side
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Place in slow cooker
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Mix broth, mustard, garlic and dill weed
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Pour mixture over roast in cooker
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Place vegetables on top of roast
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Sprinkle with lemon pepper
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Cook on low 9-10 hours.
-
Remove roast and vegetables from cooker
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Place on large serving platter and cover to keep warm
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Beat all sauce ingredients, except sour cream, with wire whisk until smooth
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Strain fat from liquid in cooker
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Pour liquid into 1 quart saucepan and heat to boiling over high heat
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Stir flour mixture into hot liquid
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Cook 2-3 minutes, stirring constantly, until thickened
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Remove from heat, stir in sour cream
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Serve sauce with beef and vegetables.