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Dilly Pot Roast
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3 to 3-1/2 lb beef pot roast
1 tsp salt
1/4 tsp ground black pepper
1 tsp dried dill weed
1/4 cup water
1 tbl vinegar
3 tbl flour
1 tsp dried dill weed
1 cup dairy sour cream
Sprinkle both sides of meat with salt, pepper, and 1 tsp dried 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 additional 1 tsp dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce. Serves 6.
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