Dilled Pot Roast Recipe

Dilled Pot Roast Recipe
Photo by: Taste of Home
Rating 3.86

85% would make again

It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.—Amy Lingren, Jacksonville, Florida

 

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  • 6-8 Servings
  • Prep: 15 min. Cook: 7 to 8 hours

Ingredients

  • 2 teaspoons dill weed, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1/4 cup water
  • 1 tablespoon cider vinegar
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon browning sauce, optional
  • Hot cooked rice

Directions

  • In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Place in a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until the meat is tender.
  • Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker.
  • Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Slice meat. Serve with sour cream sauce and rice. Yield: 6-8 servings.


Nutrition Facts: 1 serving (8 ounces) equals 309 calories, 18 g fat (9 g saturated fat), 111 mg cholesterol, 368 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein.

Dilled Pot Roast published in Quick Cooking May/June 2004, p53

Mom's Pot Roast recipe. A delicious take on an American classic.


VIDEO: Mom's Pot Roast

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Reviews for Dilled Pot Roast (1)

Dilled Pot Roast Recipe

Dilled Pot Roast

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Reviewed on Dec. 28, 2007 by Pompilia

My husband made this for a Sunday dinner and we were surprised at how good it was. We've made it a couple times since then.

 
 
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