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    Dilled Pot Roast


    Source of Recipe


    Aunt Saunny

    3 to 3 1/2 lb. roast
    1 tsp. dill weed
    1/4 cup water
    1 Tbs vinegar
    Salt & pepper
    3 Tbs cornstarch
    1 tsp dill weed
    1 cup sour cream or plain yogurt

    Place roast in slow cooker with dill weed, salt and
    pepper. Add water and vinegar. Cook for 7 or 8 hours or
    until tender. When tender, take roast out and turn to
    high. Mix cornstarch and dill weed and add to juice to
    thicken. Then stir in sour cream or plain yogurt.


 

 

 

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