Dilled Pot Roast Recipe

By mkuchel

Ingredients

• 2 teaspoons Spice Islands® 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 (8 ounces) sour cream
• 1/2 teaspoon browning sauce, optional
• Hot cooked rice

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.
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. Yield: 6-8 servings.