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Dilled Pot Roast

21 Oct

Beef chuck roast, rubbed with dill, salt, and pepper and slow cooked in cider vinegar for 8 hours. Served with a creamy dill sauce on either a bed of rice or on a sandwich bun. This is one of Carrie’s favorite slow-cooker meals.

-By Carrie (Strommen) Lennie

Ingredients:

2 tsp dill weed, divided
1 tsp salt
¼ tsp pepper
1 boneless chuck roast, 2 ½ lbs
¼ cup water
1 Tbsp cider vinegar
3 Tbsp all-purpose flour
¼ cup cold water
1 cup sour cream
½ tsp browning sauce, optional
hot cooked rice or a sandwich bun

Directions:

  1. In a small bowl, combine 1 tsp dill, salt and pepper. Sprinkle over both sides of roast. Place in a 3-quart slow cooker.
  2. Add water and vinegar. Cover and cook on low for 7-8 hours or until the meat is tender. Remove meat and keep warm.
  3. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker.
  4. Cover and cook on high for 30 minutes or until thickened.
  5. Stir in sour cream and browning sauce if desired; heat through.
  6. Slice meat. Serve with sour cream sauce over a bed of rice or on a sandwich bun.
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Posted by on October 21, 2011 in Main Dishes

 

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