Specifications

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entrÉeS & SauceS
Dilled Pot Roast
¹∕
³
cup (83 ml) unbleached, all-purpose
flour
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly
ground pepper
4 pounds (1.8 kg) beef roast, rump,
chuck or arm cut
2 teaspoons (10 ml) vegetable oil
3 tablespoons (45 ml) Dijon-style
mustard
3 onions, peeled and cut into eighths
3 carrots, peeled and sliced into
1-inch (2.5 cm) pieces
2 celery stalks, with tops, cut into
1-inch (2.5 cm) pieces
2 garlic cloves, peeled
1½ teaspoons (7 ml) dill seed
1 teaspoon (5 ml) peppercorns
¼ cup (63 ml) beef stock, low-sodium
1 tablespoon (15 ml) red wine vinegar
Sauce
cooking juices from beef
3 tablespoons (45 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) Dijon-style mustard
1 teaspoon (5 ml) dill weed
½ cup (125 ml) lowfat sour cream
Makes 8 servings
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess.
Heat oil in a Cuisinart
®
12-inch (30 cm) skillet over medium-high heat; brown beef
on 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 10 to
12 hours and press Low; Slow Cooker will automatically switch to Warm when
cooking 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 325°F (165°C) for 30 to 45 minutes. Strain cooking juices into a Cuisinart
®
2¾-quart (2.6 L) 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 (1 ml) salt if desired. Cut
meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat.
Nutritional information per serving (based on 8 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
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