BONNIE'S POT ROAST WITH DILL

BONNIE'S POT ROAST WITH DILL image

Provided by BonniE !

Categories Roasts

Time 12h30m

Number Of Ingredients 22

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BEEF
1/3 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 pound beef roast, rump or chuck
2 teaspoons vegetable oil
3 tablespoons dijon-style mustard
6 medium red potatoes, quartered
3 onions, peeled and cut into eighths
4 large carrots cut into 3 pieces
3 celery ribs with tops, cut into 4 pieces
2 garlic cloves peeled
1 1/2 teaspoons dill seed
1 teaspoon peppercorns
1/4 cup beef stock, low sodium
1 tablespoon red wine vinegar
SAUCE
cooking juices from beef
3 tablespoons all purpose flour
1 teaspoon dijon-style mustard
1 teaspoon dill weed
1/2 cup lowfat sour cream

Steps:

1. Combine the flour with the salt and pepper and coat the beef. In a medium skillet, brown the coated beef until it has a nice sear on all sides. Remove to platter, set aside to cool. Once cool, rub the Dijon mustard evenly on all sides of the beef.
2. Place the vegetables in the slowcooker on the bottom and the mustard-coated meat on top. Pour in stock and vinegar around sides not over meat. Cook on Low 10 to 12 hours.
3. Remove beef to a cutting board.
4. Cut the meat into thin slices.
5. Remove vegetables to a serving bowl.
6. Make the gravy. Strain the cooking juices from the slow cooker into a 2 3/4 quart saucepan. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool for a minute, add the sour cream. Taste to see if it needs salt.
7. Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
8. Here is what it looks like on the plate. Enjoy!