Slow-Cooker Pot Roast with Creamy Dill Sauce

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