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Slow-Cooker Pot Roast with Creamy Dill Sauce

slow-cooker pot roast with creamy dill sauce Entree
Slow-Cooker Pot Roast with Creamy Dill Sauce
  • Prep 30 min
  • Total 9 hr 30 min
  • Servings 8

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

Updated January 29, 2010
Progresso Broth
Make with
Progresso Broth

Ingredients

Pot Roast

  • 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

Sauce

  • 2
    tablespoons all-purpose flour
  • 2
    tablespoons water
  • 1
    teaspoon dried dill weed
  • 1
    cup fat-free sour cream

Steps

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  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
610mg
25%
Potassium
920mg
26%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
15%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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