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Course : Entree
Type of Prep : Slow Cook
Cuisine : U.S. Regional
 
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Dilled Pot Roast

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 3 to 4 lb. beef pot roast
  • 2 teaspoons dill weed, divided
  • salt and pepper
  • 1/4 c. water
  • 1 tbsp. vinegar
  • 3 tbsp. cornstarch
  • 1 c. sour cream or plain yogurt

PREPARATION:

Place pot roast in slow cooker with 1 teaspoon dill weed; sprinkle with salt and pepper. Add water and vinegar. Cook for 7 to 9 hours, until pot roast is tender. When pot roast is tender, take roast out and turn crockpot to HIGH. Mix cornstarch and remaining 1 teaspoon dill weed and add to juice to thicken. Stir in sour cream or plain yogurt and continue to cook for 5 to 10 minutes longer, until thoroughly heated.
Serves 6 to 8.

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