1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet.
Put roast in slow cooker. Add water and vinegar.
Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt.
Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add 1 tablespoon flour and heat.
Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
Add sour cream and 1 teaspoon dill weed. Heat to boiling.
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