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Dilled Pot Roast
25g plain fl our
900g beef roast, brisket or rump
1 tsp vegetable oil
2 tbsp Dijon mustard
2 onions, peeled and cut into eighths
2 carrots, peeled and cut into 2.5cm slices
1 celery stalk, trimmed and cut to 2.5cm pieces
1 clove garlic, peeled
1 tsp dill seed
½ tsp peppercorns
2 tbsp beef stock
2 tsp red wine vinegar
Salt and freshly ground black pepper
Sauce
Cooking juices from beef
3 tbsp corn fl our
1 tsp Dijon mustard
1 tsp dried dill
125ml sour cream
Salt and freshly ground black pepper
Summary of Contents for Cook and Hold
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