Yield: 6 Servings
|3 pounds||Beef pot roast|
|1 teaspoon||Dill weed|
|1 teaspoon||Dill week|
|1 cup||Dairy sour cream|
Sprinkle both sides of meat with salt, pepper, and 1 tsp. dill. Place in slow-cooking pot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove meat from pot. Turn control to high.
Dissolve flour in small amount of cold water; stir into meat drippings.
Stir in additional 1 tsp. dill. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
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