Dilled Pot Roast Recipe
Dilled Pot Roast Recipe photo by Taste of Home

Dilled Pot Roast Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
MAKES: 6-8 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Dilled Pot Roast in Quick Cooking May/June 2004, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Apr. 25, 2014

"This is delicious!"

Reviewed Dec. 11, 2013

"Very tender and made and excellent sauce. The only change I made was browning the meat before putting it in the crockpot."

Reviewed Feb. 10, 2012

"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 Dec. 28, 2007

"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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