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

Dilled Pot Roast Recipe

Read Reviews (4)
4.2 4
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
MAKES: 6-8 servings

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 King Arthur Unbleached 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.

Directions

  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

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.

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

Reviews for Dilled Pot Roast(4)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
Reviewed Feb. 12, 2012

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!!

MY REVIEW
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!

MY REVIEW
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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