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Dilled Pot Roast Recipe

Dilled Pot Roast Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 serving (calculated without rice): 309 calories, 18g fat (9g saturated fat), 111mg cholesterol, 368mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 29g protein.

Reviews for Dilled Pot Roast

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slye10001000 User ID: 5787172 52623
Reviewed Apr. 25, 2014

"This is delicious!"

napuapoire User ID: 1619581 110916
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."

angelampie User ID: 5934380 57974
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!"

Pompilia User ID: 48540 61223
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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Wine Pairings

Light-Bodied Red Wine

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