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Slow-Cooker Pot Roast with Creamy Dill Sauce

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By Betty Crocker Kitchens
Updated Jan 29, 2010
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Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.

Slow-Cooker Pot Roast with Creamy Dill Sauce

  • Prep Time 30 min
  • Total 9 hr 30 min
  • Servings 8
  • Ingredients 16
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Cover; cook on Low heat setting 9 to 10 hours.
  • Step 
    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.
  • Step 
    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.
  • Step 
    7
    Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

Nutrition

320 Calories
12g Total Fat
22g Protein
28g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
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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