I never make any other roast beef but this! Just 5 main ingredients are needed to make this super-tasty and melt-in-your-mouth tender Dilled Pot Roast! The dilled sour cream gravy brings this yummy dish over the top!
This is probably one of the earliest recipes I have ever tried and have truly fallen in love with. I have been cooking this for about 7 years now. What attracted me to this recipe was its simplicity. Slow-cooked, only a few ingredients, how can I say no? And then we tasted the result, melt-in-your-mouth tender beef paired with a delicious dill-sour cream gravy…wow! So good! I so love this that I have never bothered to look for any other pot roast recipe ever since. I honestly have not prepared roast beef any other way. When you find the best, you stick to it.
When we travel abroad and I get the chance to cook, this is always on our menu. In South Africa, I even bought a slow cooker just so we can have this. We search for the chuck roast in the nearest market (unfortunately, not all countries have this particular cut) find a butcher who can cut us one, cook it, then serve it to our guests. It’s always been a winner.
Just try it and you’ll see what I mean!
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3 – 4 lbs. Beef chuck roast
1-2 teaspoons dried Dill Weed, or to taste
Salt and pepper, to taste
1/4 cup Water
2-3 Tablespoons rice vinegar (I use 3 tablespoons if am cooking the 4 pounder)
3 Tbsp. Flour (or cornstarch diluted with water for gluten-free option)
1 cup Sour Cream
Generously season the beef chuck roast with dill weed, salt, and pepper. Truth is, I don’t measure the amount of dill weed. I just eyeball it. For extra depth of flavor, you can also sear/brown the beef in hot oil first. Worth the extra effort but if you’re in a hurry, it’s optional. Place the seasoned beef in the slow cooker. Add the water and vinegar. Cook on low for about 7-8 hours or until roast is tender. I usually crank up the slow cooker to high for the first hour and then turn it to low for the rest of the time. This is to speed up the simmering process a bit.
Remove the cooked roast from the slow cooker and transfer it into an oven-proof dish. Cover with foil. While I am doing the sour cream gravy I usually place the roast in the oven (250F) to keep it warm.
Add the sour cream and flour into the liquid that’s left on the slow cooker. Mix by using a whisk until everything is combined and there are no more flour bits floating. Turn the cooker on high and cook for a further 10-15 minutes or until the gravy is thick enough and heated through. You may also add more dill if you like and adjust the seasoning to your taste. I just like it the way it is, tangy and delicious!
Take the roast out of the oven and serve with the sour cream gravy on the side. Have it with steamed rice and green veggies. Perfectly paired with green beans, broccoli or peas. Yum!
Adapted from www.southernfood.about.com