Dilled pot roast

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.

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