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Beef Roast with Sour Cream Gravy

RG

Ingredients

  • 1 (3 pound) chuck or pot roast
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon oil
  • 1/4 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon dill weed
  • 5 or 6 small potatoes
  • 5 or 6 carrots
  • 1/2 teaspoon salt
  • 1 large onion
  • 1 tablespoon all-purpose flour
  • 1 cup sour cream
  • 1 teaspoon dill seed

Instructions

  1. Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet.
  2. Put roast in slow cooker. Add water and vinegar.
  3. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt.
  4. Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.
  5. To make gravy, pour off 3 tablespoons drippings, add 1 tablespoon flour and heat.
  6. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
  7. Add sour cream and 1 teaspoon dill weed. Heat to boiling.

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