Scandinavian Dilled Pot Roast

1 (3 to 3 1/2 pound) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream

Sprinkle all sides of meat with salt, pepper and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on LOW 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to HIGH. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on HIGH about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.

Note: may add 2-3 baking potatoes on top of the roast and remove before making gravy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s