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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
Nutritional 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.
Originally published as Dilled Pot Roast in Quick Cooking May/June 2004, p53
Mom's Pot Roast recipe. A delicious take on an American classic.
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Reviewed on Feb. 12, 2012 by sprat888
This is SO good and is my son's favorite meal. He asks for it for his birthday. We just "chunk" up the roast and mix it up with the sauce, then serve over rice. YUMMY!!
Reviewed on Feb. 10, 2012 by angelampie
This pot roast was to die for, excellent recipe! My family absolutely loved it! I made it exactly as to what the recipe called for, would not change a thing!
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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© Reiman Media Group, LLC., 2012