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Dilled Pot Roast

Dilled Pot Roast
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
6-8 ServingsPrep: 15 min. Cook: 7-1/2 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. Transfer to a 3-qt. slow cooker. Add water
  • and vinegar. Cover and cook on low for 7-8 hours or until 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. Serve beef
  • and sour cream sauce with rice. Yield: 6-8 servings.
© Taste of Home 2013

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Dilled Pot Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013