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!
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.
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!