Slow Cooker Dilled Pot Roast

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 SLOW COOKER Dilled Pot Roast! The dilled sour cream gravy is so delicious and 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 love this recipe so much 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! Pardon some of the old photos! I’ve cooked this so many times and taken photos so many times, too!

 

 

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR SLOW COOKER DILLED POT ROAST

  • Beef chuck roast – I prefer this not only because it is cheaper than other roasts but also because it has enough fat that gives the roast such a yummy flavor. Feel free to use a leaner cut of meat, if you prefer. I’ve used both and they both cook well.
  • Dried Dill Weed – this is important for this roast so don’t substitute, if possible. You may use the fresh variety, if you like.
  • Salt and pepper, to taste
  • Water
  • Rice vinegar – you can use other types of white vinegar
  • Flour – may be substituted with cornstarch diluted with a little water for a completely gluten-free option.
  • Sour Cream

 

HOW TO MAKE SLOW COOKER DILLED POT ROAST

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

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Slow Cooker Dilled Pot Roast

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 is crazy delicious and brings this yummy dish over the top!

Course Dinner, Main Course
Cuisine American
Keyword 5 ingredient pot roast, easiest slow cooker pot roast, favorite pot roast, slow cooker dilled pot roast
Prep Time 5 minutes
Cook Time 8 hours
Servings 8
Author Manila Spoon

Ingredients

  • 3 up to 4 lbs. Beef chuck roast
  • 2 tsp dried Dill Weed, or to taste
  • Salt and pepper, to taste
  • 1/4 cup Water
  • 2 tbsp up to 3 tablespoons rice vinegar, (I use 3 tablespoons if am cooking the 4 pounder roast)
  • 3 tbsp Flour (or cornstarch diluted with a little water for gluten-free option)
  • 1 cup Sour Cream

Instructions

  1. 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, I highly recommend searing or browning the beef in hot oil first. Worth the extra effort because it adds depth of flavor and makes the roast look better. 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.

  2. 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.
  3. 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 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!

  4. 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!
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18 Comments

  1. July 30, 2012 / 12:22 pm

    I disagree – that beef looks mighty photogenic, especially with the dill sauce oozing around! Great photo!

    • August 2, 2012 / 12:40 am

      Thanks, Jen! I suppose you are right! Glad you like the photo! Thanks for visiting!

  2. October 26, 2012 / 11:52 pm

    Wow! That sauce looks delicious! Thanks for joining Foodie Friends Friday! Please come back on Sunday to VOTE!

  3. October 27, 2012 / 1:37 am

    Thanks, Lois! Sour Cream sauce worked really well! 🙂

  4. October 27, 2012 / 8:17 am

    Abby, this sounds wonderful… I love pot roast, just wish my husband did. I think I will try making it the next time we have company.. that is how I get the things that I like in our diet ~ he won't say anything when we have company :). thanks for sharing on Foodie Friends Friday.

    • October 27, 2012 / 4:42 pm

      Hi Marlys, I hope your hubby changes his mind when he gets to taste this! My husband loves this so much so you never know until you try! Thanks for stopping over! 🙂

  5. Anonymous
    August 21, 2013 / 11:54 am

    This sounds so good. I don't have beef often but am going to make a point to get a chuck roast and make this. I love dill. I have a garden full of it. Do you use fresh dill or dried in this recipe?

    • August 21, 2013 / 3:06 pm

      Thanks! I use dry but if you want to use fresh, probably just add during the last hour or two. You can add them with the gravy as well. 🙂

  6. Anonymous
    November 12, 2013 / 3:33 pm

    I read one recipe where it says cooking the pot roast the day before and reheating the following day is best. Is this something you would do, or is it because it's done in the slow cooker you don't need to? Going to try this recipe for sure. How tangy is the vinegar taste?

    • April 9, 2015 / 2:00 pm

      Not that sour really but the tangy taste is so perfect with the meat so don't be scared of it. Also, when and if we have any left-over – I simply dry-fry it and shred the meat until kind of crispy and we eat that with fried rice and eggs – so delish!

  7. Anonymous
    April 9, 2015 / 1:14 pm

    Love love love this dish! Totally became a believer of potroast after making this! thank you!!!

    • April 9, 2015 / 2:01 pm

      I am so happy you enjoyed it! This is our all-time favorite pot roast – easy and totally delicious!

    • October 11, 2015 / 9:11 pm

      I agree with you, this is the best way to do Pot Roast. I got this (or a similar one) from a recipe card I got in the mail about 40 years ago. Been making it ever since. My version is a little different. Wanted to share how I do it. You may want to try it. I add 2 onions rough chopped to the crock pot withe the roast. Couple of hours later, I add some potatoes and carrots as well. I sprinkle on some more dill with the addition of the veggies. About 1 hour before the end of cook, I add several small zucchini cut in half to the top of the pot. The veggies cooked in the meat juices and dill are fabulous. Make lots of gravy cause it is fabulous on the veggies as well as the meat.

      I am really glad others are enjoying this wonderful recipe and thank you for sharing and keeping it going.

    • October 12, 2015 / 1:40 am

      Thanks for your tips, Mimi! I will try them for sure! Glad you stopped by. 🙂

  8. Kathy
    April 21, 2020 / 4:09 am

    Sorry, I dont have aslow cooker, is it possible to cook it in the usual pot? Thank you so much!!!

      • Kathy
        April 22, 2020 / 5:48 am

        Thank you for replying, can I bother you with one last thing in terms of temperature and how long should I roast it in the oven? I unfortunately don’t have an instant pot too.Thank you loads! I can’t wait to make this on the weekend. 🙂

        • abigail
          Author
          April 22, 2020 / 4:49 pm

          I haven’t done this roast in the oven. I suggest you go to google search and look for a similar oven roast for guidance. I don’t wish to give you a wrong guess on temperature and length of time in cooking. Thank you!

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