Best Bonnies Pot Roast With Dill Recipes

CZECHOSLOVAKIAN BEEF ROAST WITH DILL GRAVY

Steps:

• In a large pot.
• Add your water-beef roast-celery-carrots.
• Bring the pot to a boil.
• Then let it simmer for about 1 1/2 hours.
• This is just like you were making soup.
• If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
• After 1 1/2 hours of cooking take the beef out of the pot.
• You should have about 2 1/2 cups of beef broth left in the pot.
• put in the dill and bring the pot to a boil.
• Then add the sour cream-sugar-white vinegar and mix very well.
• Then add the flour mix very well so there are no lumps.
• Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

POT ROAST WITH DILL PICKLES

Steps:

• Heat dutch oven or large frying pan and make sure it is hot before adding oil.
• Brown the roast well in the oil.
• Add the remaining ingredients except the sour cream.
• Simmer, covered, for about 2 hours or until the meat is very tender.
• Add the sour cream and simmer for 1/2 hour more.
• Slice and serve with the sauce on the top.

BONNIE'S POT ROAST WITH DILL

Steps:

• 1. Combine the flour with the salt and pepper and coat the beef. In a medium skillet, brown the coated beef until it has a nice sear on all sides. Remove to platter, set aside to cool. Once cool, rub the Dijon mustard evenly on all sides of the beef.
• 2. Place the vegetables in the slowcooker on the bottom and the mustard-coated meat on top. Pour in stock and vinegar around sides not over meat. Cook on Low 10 to 12 hours.
• 3. Remove beef to a cutting board.
• 4. Cut the meat into thin slices.
• 5. Remove vegetables to a serving bowl.
• 6. Make the gravy. Strain the cooking juices from the slow cooker into a 2 3/4 quart saucepan. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool for a minute, add the sour cream. Taste to see if it needs salt.
• 7. Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
• 8. Here is what it looks like on the plate. Enjoy!