Saturday, August 18, 2007
Creamy Dilled Pot Roast
3-4lb beef pot roast
2 tbsp dill weed-divided
fresh ground black pepper
1/4 cup water or red wine
1 tbsp rice vinegar
3 tbsp arror-root or cornstarch
1 cup sour cream or plain yogurt
Place roast in a well seasoned crockpot with 1 tbsp of dill weed, salt and pepper sprinkled on top.
Add water/wine and vinegar
slow cook for 7 to 9 hours until tender
When done...remove roast from pot, turn to high, add the thickening agent of choice and the remaining dill weed...stir and cook until thickness is desired.
If you want more gravy...add a cup of beef stock to a skillet and thicken with a little more arror-root-then add to crockpot gravy and let the flavors blend.
Serve with your favorite noodles or as a stand alone main meat dish with other vegetables. New potatoes and baby carrots are a great addition to this meal.
PS: fresh or dried dill will give you the same results in this recipe.