Slow Cooker Pot Roast with Creamy Dill Sauce

 

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

2

tablespoons all-purpose flour

2

tablespoons water

1

teaspoon dried dill weed

1

cup fat-free sour cream

• 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.