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Dilled Pot Roast


  • 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


  • 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.

Nutrition 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.


Average Rating: 4.333333
  • Xena7751
    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.

  • slye10001000
    Dec 31, 1969

    This is delicious!

  • napuapoire
    Dec 31, 1969

    Very tender and made and excellent sauce. The only change I made was browning the meat before putting it in the crockpot.

  • angelampie
    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
    Oct 6, 2006

    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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