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Roast with Dilled Sour Cream Gravy

Source of Recipe

Marla


List of Ingredients


3 lb. chuck or pot roast
2 T. flour
1 tsp. salt
1/4 tsp. pepper
1 T. vegetable oil
1/4 C. water
1 T. vinegar
1 tsp. dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 tsp. salt
1 large onion
1 T. flour
1 C. sour cream
1 tsp. dill seed




Recipe

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crockpot, then add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on LOW for 10-12 hours or on HIGH for 6 hours.

To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.