Slow-Cooker Pot Roast with Creamy Dill Sauce

Slow-Cooker Pot Roast with Creamy Dill Sauce

Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.

Prep Time



Total Time






Pot Roast
tablespoons all-purpose flour
teaspoon salt
teaspoon white pepper
boneless beef pot roast (about 2 lb), trimmed of fat
cup Progresso® beef flavored broth (from 32-oz carton)
tablespoon Dijon mustard
cloves garlic, finely chopped
teaspoon dried dill weed
large onion, cut into 12 wedges
bag (16 oz) ready-to-eat baby-cut carrots
medium Yukon gold potatoes (about 1 1/4 lb), unpeeled, cut into 1-inch cubes
teaspoon lemon-pepper seasoning
tablespoons all-purpose flour
tablespoons water
teaspoon dried dill weed
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
It's important to place the ingredients in the slow cooker in the order the recipe suggests so that everything gets cooked evenly.
Because the grain in a pot roast changes direction, it isn't always easy to get tender slices. To slice pot roast, place the roast on a carving board or platter. Hold the meat in place with a meat fork, and cut between the muscles. Remove one section of the meat at a time. Turn the section so that the grain of the meat runs parallel to the carving board, and cut meat across the grain into 1/4-inch slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 60mg;
  • Sodium 610mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 22g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.