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Dilled Pot Roast

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

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 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.

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