Taste of Home
Dilled Pot Roast
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
YIELD: 6-8 servings.
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
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
-
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.
© 2024 RDA Enthusiast Brands, LLC