Dilled Pot Roast - Cuisinart CRC-650 Cookbook

¹∕ ³ cup unbleached, all-purpose
flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
 pounds beef roast, rump,
chuck or arm cut
 teaspoons vegetable oil
 tablespoons Dijon-style mustard
 onions, peeled and cut into
eighths
 carrots, peeled and sliced into
-inch pieces
 celery stalks, with tops,
cut into -inch pieces
 garlic cloves, peeled
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off ex-
cess. Heat oil in a Cuisinart
all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard
evenly over all sides of the beef.
Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of
the Cuisinart Slow Cooker. Top with the mustard-coated beef. Pour in stock and
®
vinegar. Cover and press the on/off button to turn the unit on. Set time to 0 to 
hours and press Low; slow cooker will automatically switch to Warm when cook-
ing time has elapsed.
Remove beef, transfer to storage container, strain and discard vegetables. Pour
cooking juices over beef; cover and refrigerate overnight. One hour before serving,
remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan
and reheat at °F for 0 to  minutes. Strain cooking juices into a Cuisinart
¾-quart saucepan; discard fat. Add flour, mustard and dill; stir over medium heat
until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in
sour cream. Taste for seasoning and add ¼ teaspoon salt if desired. Cut meat into
thin slices; pour some sauce over the top and pass the rest in a sauceboat.
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g

Dilled Pot Roast

Makes 8 servings
® -inch skillet over medium-high heat; brown beef on
Nutritional information per serving (based on 8 servings):
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
½ teaspoons dill seed
 teaspoon peppercorns
¼ cup beef stock, low-sodium
 tablespoon red wine vinegar
Sauce
cooking juices from beef
 tablespoons unbleached,
all-purpose flour
 teaspoon Dijon-style mustard
 teaspoon dill weed
½ cup lowfat sour cream
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