Dilled Pot Roast Recipes

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

Steps:

• In a Dutch oven, brown roast in oil on all sides; drain. Sprinkle with dill seed, salt and pepper. Add water and vinegar to the pan. Cover and bake at 325° for 3 hours or until meat is tender., Remove roast and keep warm. Pour drippings into a measuring cup. Strain and skim fat, reserving 3 tablespoons fat and all of the drippings. In a small saucepan, heat reserved fat and drippings; stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened., Reduce heat to low. Stir in the sour cream and dill weed heat through (do not boil). Serve with the roast.

Steps:

• 1. Combine 1 teaspoon dill weed with the salt and pepper. Sprinkle over both sides of roast. Place in slow cooker. And the water and cider vinegar, cover and cook on 8 hours or until meat is tender.
• 2. Remove the roast from slow cooker and keep warm. Combine the flour, water and remaining dill weed in small bowl, whisk until combined. Add to the slow cooker and whisk until blended. Cook and additional 20 to 30 minutes or until sauce thickens. 8 points per serving

Steps:

• 1. Combine the flour with the salt and pepper and coat the beef. In a medium skillet, brown the coated beef until it has a nice sear on all sides. Remove to platter, set aside to cool. Once cool, rub the Dijon mustard evenly on all sides of the beef.
• 2. Place the vegetables in the slowcooker on the bottom and the mustard-coated meat on top. Pour in stock and vinegar around sides not over meat. Cook on Low 10 to 12 hours.
• 3. Remove beef to a cutting board.
• 4. Cut the meat into thin slices.
• 5. Remove vegetables to a serving bowl.
• 6. Make the gravy. Strain the cooking juices from the slow cooker into a 2 3/4 quart saucepan. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool for a minute, add the sour cream. Taste to see if it needs salt.
• 7. Drizzle the meat with the gravy to serve. Put the rest of the gravy in a gravy boat.
• 8. Here is what it looks like on the plate. Enjoy!

Steps:

• Heat dutch oven or large frying pan and make sure it is hot before adding oil.
• Brown the roast well in the oil.
• Add the remaining ingredients except the sour cream.
• Simmer, covered, for about 2 hours or until the meat is very tender.
• Add the sour cream and simmer for 1/2 hour more.
• Slice and serve with the sauce on the top.

Steps:

• Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• Place in slow cooking pot.
• Add water and vinegar.
• Cover and cook on low 7 to 9 hours or until tender.
• Remove meat from pot.
• Turn control to high.
• Dissolve flour in small amount of cold water; stir into meat drippings.
• Stir in additional 1 tsp dill weed.
• Cook on high about 10 minutes or until slightly thick.
• Stir in sour cream; turn off heat.
• Slice meat; serve with sauce.

Steps:

• If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• In a large skillet brown roast on all sides in hot oil.
• Transfer to cooker.
• Add the water to cooker.
• Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
• Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• Pour cooking juices into a glass measuring cup; skim off fat.
• Measure 1 cup of the reserved juices.
• For sauce, in a small saucepan stir together yogurt and flour until well combined.
• Stir in the 1 cup reserved cooking juices and remaining dillweed.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Serve meat with sauce and noodles.