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Dilled Pot Roast Recipe

Photo by: Taste of Home

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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