Cuisinart PSC-350 - Manual (Page 34)

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Dilled Pot Roast
¹∕³ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
teaspoons vegetable oil
½ pounds beef roast, rump,
chuck or arm cut
tablespoons Dijon-style mustard
onions, peeled and cut into
eighths
carrots, peeled and sliced into
-inch pieces
celery rib, with top,
cut into -inch pieces
garlic cloves, peeled
teaspoon dill seed
½ teaspoon peppercorns
¼ cup nonfat, low-sodium
beef stock
tablespoon red wine vinegar
Sauce
cooking juices from beef
tablespoons instant flour
teaspoon Dijon-style mustard
teaspoon dill weed
½ cup lowfat sour cream
Makes 4 to 6 servings
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off
excess. Heat oil in a Cuisinart
® -inch 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 0
to 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 °F for 0 to minutes. Strain cooking juices into a Cuisinart
®
¾-quart saucepan; discard fat. Add flour, mustard and dill weed; 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 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 6 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g