Recipe - Crock Pot Roast With Sour Cream Gravy

3 pound Chuck or pot roast
2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Oil
One fourth cup Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 small Potatoes; (up to 6)
5 Carrots; (up to 6)
One half teaspoon Salt
1 lg Onion
1 tablespoon Flour
1 cup Sour cream
1 teaspoon 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 One half teaspoon salt. Cook on low for 1012 hours
or high for 6 hours. To make gravy, pour off 3 tablespoons 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.
Posted to recipeludigest Volume 01 Number 393 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997