Beef Roast with Sour Cream Gravy

Recipe Ingredients

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.