Cuisinart PSC-650 - Manual (Page 41)

 
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e
ntr É eS
& S
auceS
Dilled Pot Roast
¹∕³ cup unbleached, all-purpose
flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
 pounds beef roast, rump,
chuck or arm cut
 teaspoons vegetable oil
 tablespoons Dijon-style mustard
 onions, peeled and cut into
eighths
 carrots, peeled and sliced into
-inch pieces
 celery stalks, with tops,
cut into -inch pieces
 garlic cloves, peeled
½ teaspoons dill seed
 teaspoon peppercorns
¼ cup beef stock, low-sodium
 tablespoon red wine vinegar
Sauce
cooking juices from beef
 tablespoons unbleached,
all-purpose flour
 teaspoon Dijon-style mustard
 teaspoon dill weed
½ cup lowfat sour cream
Makes 8 servings
Combine flour with salt and pepper. Coat beef with flour mixture, shaking off ex-
cess. 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 cook-
ing 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; 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 8 servings):
Calories 226 (23% from fat) • carb. 16g .• pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g