Dried dill flavors this creamy sour cream-based sauce. Your crock-pot will tenderize and flavor this inexpensive cut of meat. With just a few minutes of prep time in the morning, you can have a delicious, homemade meal ready when you get home.
List of Ingredients:
3-4 lb. beef pot roast
¼ cup water
1 tablespoon vinegar
2 teaspoons dried dill weed
3 tablespoon flour
½ cup water
1 cup sour cream
Pour the water and vinegar into the crock-pot. Add the thawed pot roast. Cover and cook on low for 8 hours.
Remove the meat from the pot. Place on a tray and cover with aluminum foil to keep warm.
Add the flour into the water and stir to combine. Pour into the beef drippings in the crock-pot, stir to get rid of any lumps. Cover and cook on high for another 20 minutes.
Slice the beef and pour the dill cream sauce over the beef. Serve with the extra dill cream sauce.
Published by Wendy on Oct 16,2010 12:00 AM. This blog is filed under Recipes
Blog Tags: pot roast, dill weed, crock pot, recipe
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