Dilled Pot Roast Recipe

4.5 5 12
Dilled Pot Roast Recipe
Dilled Pot Roast Recipe photo by Taste of Home
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Dilled Pot Roast Recipe

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4.5 5 12
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 7-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Dilled Pot Roast in Quick Cooking May/June 2004, p53

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.

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

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Xena7751 User ID: 5742608 257817
Reviewed Dec. 7, 2016

"Yum! Tender and the dill gives it a little bit of a twist of flavor. don't know if I liked the sour cream very much so I may leave that out next time."

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

"This is delicious!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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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