Tuesday, July 1, 2008

Dilled Pot Roast (crockpot)

Dilled Pot Roast Recipe
Submitted by: Kandi, Mississippi , USA

Serves/Makes: 6

3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream


Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.

Cover and cook on low 7 to 9 hours or until tender.

Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.

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