Crock pot roast with sour cream gravy

Yield: 1 Servings

Measure Ingredient
3 pounds Chuck or pot roast
2 tablespoons Flour
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Oil
¼ cup Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 smalls Potatoes; (up to 6)
5 Carrots; (up to 6)
½ teaspoon Salt
1 large Onion
1 tablespoon Flour
1 cup Sour cream
1 teaspoon Dill seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and ½ teaspoon salt. Cook on low for 10-12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997

Similar recipes