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
- 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
- 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.
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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