Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef pot roast |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Dill weed |
| ¼ cup | Water |
| 1 tablespoon | Vinegar |
| 3 tablespoons | Flour |
| 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.
Recipe By :
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