DILL SEASONED POT ROAST
This easy pot roast is wonderful family fare and a favorite to serve guests. I serve it with noodles or rice. I owe my love of creative cooking to my late mother, who was a professional cook. -Judy Poor Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides; drain. Sprinkle with dill seed, salt and pepper. Add water and vinegar to the pan. Cover and bake at 325° for 3 hours or until meat is tender., Remove roast and keep warm. Pour drippings into a measuring cup. Strain and skim fat, reserving 3 tablespoons fat and all of the drippings. In a small saucepan, heat reserved fat and drippings; stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened., Reduce heat to low. Stir in the sour cream and dill weed heat through (do not boil). Serve with the roast.
Nutrition Facts : Calories 300 calories, Fat 21g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 246mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
POT ROAST WITH DILL PICKLES
This recipe is from a Jeff Smith (Frugal Gourmet) cookbook. I often use a chuck roast for this. The original recipe also calls for 3 or 4 dried mushrooms to be added with the other ingredients, but I have never used them.
Provided by iris5555
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat dutch oven or large frying pan and make sure it is hot before adding oil.
- Brown the roast well in the oil.
- Add the remaining ingredients except the sour cream.
- Simmer, covered, for about 2 hours or until the meat is very tender.
- Add the sour cream and simmer for 1/2 hour more.
- Slice and serve with the sauce on the top.
Nutrition Facts : Calories 505.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 176.4, Sodium 489.3, Carbohydrate 4.4, Fiber 0.8, Sugar 2.8, Protein 51.4
SLOW COOKED DILLED POT ROAST
Make and share this Slow Cooked Dilled Pot Roast recipe from Food.com.
Provided by Gay Gilmore
Categories Roast Beef
Time 9h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
- Place in slow cooking pot.
- Add water and vinegar.
- Cover and cook on low 7 to 9 hours or until tender.
- Remove meat from pot.
- Turn control to high.
- Dissolve flour in small amount of cold water; stir into meat drippings.
- Stir in additional 1 tsp dill weed.
- Cook on high about 10 minutes or until slightly thick.
- Stir in sour cream; turn off heat.
- Slice meat; serve with sauce.
SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE
Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 16
Steps:
- On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
- In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
- Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
- Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g
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- If necessary, cut meat to fit into 3 1/2- or 4-quart slow cooker. In large skillet, cook meat on all sides in hot oil until brown. Drain off fat. Transfer meat to slow cooker; add the water. Sprinkle rmeat with 2 teaspoons of the fresh dill or 3/4 teaspoon of the dried dill, pepper, and salt.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm. Pour cooking juices into glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.
- For sauce, in a small saucepan, combine yogurt and flour. Stir in reserved cooking juices and remaining fresh or dried dill. Cook and stir over low to medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat with noodles and sauce.
POT ROAST WITH DILL | BETTER HOMES & GARDENS
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- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain fat. Transfer meat to cooker; add water. Sprinkle roast with 2 teaspoons of fresh dillweed or 3/4 teaspoon of dried dillweed, the salt, and pepper.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a serving plater, reserving juices; cover roast with foil to keep warm. Pour cooking juices into a large measuring cup; skim fat. Measure 1 cup reserved juices.
- For sauce, in a small saucepan stir together yogurt and flour. Stir in the 1 cup reserved cooking juices and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour some of the sauce over meat; pass remaining sauce. If desired, serve with pasta. Makes 6 servings.
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