Categories: beef, dinner, slow cooker

Ingredients

• Roast:
• 2 Tbsp flour
• 1 tsp salt
• 1/4 tsp white pepper
• 2 lbs beef pot roast, trimmed of fat
• 1 cup beef broth
• 1Tbsp Dijon mustard
• 4 cloves garlic, minced
• 1/2 tsp dill weed
• 1 large onion in 12 wedges
• 1 lb cut carrots
• 4 medium potatoes, cubed
• 1/2 tsp lemon pepper
• Dill sauce:
• 1 Tbsp flour
• 2 Tbsp water
• 1 tsp dill weed
• 1 cup sour cream

Directions

1. Mix salt, pepper and flour

2. Coat roast evenly with the mixture

3. In 12” skillet, cook 5 minutes, turning once, till golden on each side

4. Place in slow cooker

5. Mix broth, mustard, garlic and dill weed

6. Pour mixture over roast in cooker

7. Place vegetables on top of roast

8. Sprinkle with lemon pepper

9. Cook on low 9-10 hours.

10. Remove roast and vegetables from cooker

11. Place on large serving platter and cover to keep warm

12. Beat all sauce ingredients, except sour cream, with wire whisk until smooth

13. Strain fat from liquid in cooker

14. Pour liquid into 1 quart saucepan and heat to boiling over high heat

15. Stir flour mixture into hot liquid

16. Cook 2-3 minutes, stirring constantly, until thickened

17. Remove from heat, stir in sour cream

18. Serve sauce with beef and vegetables.

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