Title: Dilled Pot Roast
Categories: Crockpot Beef Roast
Yield: 6 Servings
| 3 | lb | To 3-1/2 lb beef pot roast |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Dill weed |
| 1/4 | c | ;water |
| 1 | tb | Vinegar |
| 3 | tb | Flour |
| 1 | ts | Dill weed |
| 1 | c | Dairy sour cream |
Sprinklw both sides of meat with salt, pepper, and 1 ts dill. Place in
crockpot. Add water and vinegar. Cover and cook on low for 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 ts dill. Cook about 10 minutes or until slightly thickened,
on high. Stir in sour cream. Turn the crockpot off. Serve the sauce with
sliced meat.