Pot Roast with Sour Cream Gravy
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt, and pepper. Brown in oil in skillet. Put roast in crock pot, add water and
vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for
10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure
rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
Add 1 cup sour cream and dill seed. Heat to boiling.