Dilled Pot Roast with Mushroom Sauce

By WhystleStop

Pot roast is an American classic. When looking for a recipe, we wanted something simple that you could set up in the morning and have ready by the time you're home from work. Of course, what pot roast is complete without a sauce to be served with it?

This recipe uses fresh mushrooms, sour cream, and the roast drippings to create a savory, complex flavor that perfectly complements the meat. Serve this dish with vegetables on the side (we love green beans with this) for a complete meal.

Ingredients

• 2.5 to 3 lbs top round beef roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
• 1 onion, cut into 4 thick slices
• 4 ribs celery, cut into chunks
• 1/2 cup red wine divided
• 1/4 cup water
• 1 lb mushrooms, sliced
• 1 cup light sour cream

Details

Servings 4
Adapted from 12tomatoes.com

Preparation

Step 1

(makes 4 servings)

Directions

Mix together salt, pepper, and dill.

Place onion slices and celery in the bottom of the slow cooker.

Pour water and 1/4 cup red wine over the vegetables.

Place the roast on top of the vegetables.

When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender.

Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper.

Stir in any drippings left in the slow cooker with the mushroom sauce.

Pour mushroom sauce on top of the roast and serve.

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