Dilled Pot Roast

Course : Crockpot
Serves: 1
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3 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dill weed
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 teaspoon dill week
1 cup dairy sour cream

Preparation / Directions:

Sprinkle both sides of meat with salt, pepper, and 1 tsp. dill. Place in slow-cooking pot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in additional 1 tsp. dill. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.

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