In my recollection, Sunday dinners at my grandparents’ house meant either fried chicken or a pot roast. I still love pot roast and love having the leftovers on top of a salad the rest of the week (with the leftover potatoes and carrots included in the salads, too!).
I never thought of using dill in my pot roast but it adds an amazing flavor to the roast and the gravy. I cook my pot roasts in my cast iron Dutch oven. I’m sure it would work in a slow cooker, too.
- 4 pound pot roast
- 1 Tablespoon dill weed
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 medium onions, sliced
- Potato halves
- 1 1/2 to 2 cups beef stock from cooking pot roast
- 1 cup sour cream
- 3 Tablespoons all-purpose flour
- Slowly brown roast on all sides in hot fat. Sprinkle with seasonings.
- Place onion slices on top of roast. Cover and cook over low heat for 2 1/2 to 3 hours or until meat is tender.
- If desired, add potatoes and carrots during the last hour of cooking.
- Remove roast from pot and measure out beef stock.
- Blend the sour cream and flour together. Remove the stock from heat and slowly stir in the sour cream mixture.
- Cook, stirring constantly, until gravy thickens.
- I cook my pot roasts in my cast iron Dutch oven. I’m sure it would work in a slow cooker, too.
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