Sunday, March 1, 2009

Dill Pot Roast and Potatoes

This was pretty tasty and very easy! Mad props to my crockpot for doing all the work.

Dill Pot Roast and Potatoes

Serves: 3

+3 pound beef pot roast (I found a chuck roast on sale)
+1 tsp. salt
+1/4 tsp. black pepper
+1 tsp. dried dillweed
+1 tsp. dried dillweed (yes a second tsp)
+1/4 cup water
+1 Tablespoon vinegar
+3 Tablespoons flour
+1/2 cup water
+1 cup sour cream
+3 large redskin potatoes

1. Place potatoes (scrubbed clean but not dried) in bottom of a lightly greased crock pot.

2. Sprinkle both sides of the meat wth the salt, pepper, and 1 tsp of the dill and rub in. Place in the crock pot, try to nestle the meat down in with the potatoes. Add 1/4 cup water and vinegar.

3. Cook on low for 7-9 hours or until tender. Make sure the meat isn't drying out on top, turn it over if it is.

4. Remove the meat and potatoes to rest and cover with foil to keep warm. Turn on the crockpot to high. Dissolve the flour into the 1/2 cup water and stir into the meat drippings. Add the remainder of the dill and cook for about 5 minutes then stir in the sour cream and cook until hot (about 5 minutes).

5. Slice the meat and serve the sauce with the meat and potatoes.

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