Best Dilled Pot Roast Recipes

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.

DILLED POT ROAST (CROCK POT)

Steps:

• If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• In a large skillet brown roast on all sides in hot oil.
• Transfer to cooker.
• Add the water to cooker.
• Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
• Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• Pour cooking juices into a glass measuring cup; skim off fat.
• Measure 1 cup of the reserved juices.
• For sauce, in a small saucepan stir together yogurt and flour until well combined.
• Stir in the 1 cup reserved cooking juices and remaining dillweed.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Serve meat with sauce and noodles.

SLOW COOKED DILLED POT ROAST

Steps:

• Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• Place in slow cooking pot.
• Add water and vinegar.
• Cover and cook on low 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 weed.
• Cook on high about 10 minutes or until slightly thick.
• Stir in sour cream; turn off heat.
• Slice meat; serve with sauce.

DILLED POT ROAST IN MUSHROOM SAUCE

Steps:

• Mix together salt, pepper, and dill. Pat the roast dry, then rub the seasoning all over. Place onion slices and clery in the bottom of the slow cooker. Pour water and 1/4 cup red wine over the vegetables. Place the roast on top of the vegetables. Cook on low for 8-10 hours. When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender. Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper. Remove the roast from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast. Stir in any drippings left in the slow cooker with the mushroom sauce. Pour mushroom sauce on top of the roast and serve. Enjoy!

DILLED POT ROAST

Steps:

• 1. Combine 1 teaspoon dill weed with the salt and pepper. Sprinkle over both sides of roast. Place in slow cooker. And the water and cider vinegar, cover and cook on 8 hours or until meat is tender.
• 2. Remove the roast from slow cooker and keep warm. Combine the flour, water and remaining dill weed in small bowl, whisk until combined. Add to the slow cooker and whisk until blended. Cook and additional 20 to 30 minutes or until sauce thickens. 8 points per serving

DILLED POT ROAST WITH MUSHROOM SAUCE

Steps:

• Mix together salt, pepper, and dill.
• Pat the roast dry, then rub the seasoning all over.
• Place onion slices and clery in the bottom of the slow cooker.
• Pour water and 1/4 cup red wine over the vegetables.
• Place the roast on top of the vegetables.
• Cook on low for 8-10 hours.
• When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender.
• Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper.
• Remove the roast from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast.
• Stir in any drippings left in the slow cooker with the mushroom sauce.
• Pour mushroom sauce on top of the roast and serve.