Dilled Pot Roast

Kathryn Yoder Minot, ND

Prep. Time: 5 Minutes
Cooking Time: 7¼–9¼ Hours


  • -lb. beef pot roast
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 tsp. dried dill weed, divided
  • ¼ cup water
  • 2 Tbsp. wine vinegar
  • 4 Tbsp. flour
  • ½ cup water
  • 2 cups fat-free sour cream

Ideal Slow Cooker Size: 4–5-Quart


  1. Sprinkle both sides of beef with salt, pepper, and 1 tsp. dill weed. Place in slow cooker.
  2. Add ¼ cup water and vinegar.
  3. Cover. Cook on Low 7–9 hours.
  4. Remove meat from pot. Turn cooker to High.
  5. Stir flour into ½ cup water. Stir into meat drippings.
  6. Stir in additional 1 tsp. dill weed if you wish.
  7. Cover. Cook on High 5 minutes.
  8. Stir in sour cream.
  9. Cover. Cook on High another 5 minutes.
  10. Slice beef and serve with sour cream sauce.

Per Serving: 270 calories (80 calories from fat), 8g total fat (3g saturated, 0g trans), 100mg cholesterol, 390mg sodium, 13g total carbohydrate (0g fiber, 5g sugar), 34g protein, 0%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 20%DV iron.