Slow Cooked Dilled Pot Roast Recipes

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DILLED POT ROAST



Dilled Pot Roast image

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

2 teaspoons dill weed, divided
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck roast (2-1/2 pounds)
1/4 cup water
1 tablespoon cider vinegar
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream
1/2 teaspoon browning sauce, optional
Hot cooked rice

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 :

DILLED POT ROAST (CROCK POT)



Dilled Pot Roast (Crock Pot) image

Make and share this Dilled Pot Roast (Crock Pot) recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 6h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 9

2 -2 1/2 lbs boneless beef chuck roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dill
1 teaspoon coarse kosher salt or 3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon all-purpose flour
3 cups hot cooked noodles

Steps:

  • If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
  • In a large skillet brown roast on all sides in hot oil.
  • Transfer to cooker.
  • Add the water to cooker.
  • Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
  • Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
  • Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
  • Pour cooking juices into a glass measuring cup; skim off fat.
  • Measure 1 cup of the reserved juices.
  • For sauce, in a small saucepan stir together yogurt and flour until well combined.
  • Stir in the 1 cup reserved cooking juices and remaining dillweed.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 minute more.
  • Serve meat with sauce and noodles.

SLOW COOKED DILLED POT ROAST



Slow Cooked Dilled Pot Roast image

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

3 -3 1/2 lbs beef roast
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried dill weed
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 teaspoon dried dill weed
1 cup sour cream

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



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE



Slow-Cooker Pot Roast with Creamy Dill Sauce image

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

2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 boneless beef pot roast (about 2 lb), trimmed of fat
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon Dijon mustard
4 cloves garlic, finely chopped
1/2 teaspoon dried dill weed
1 large onion, cut into 12 wedges
1 bag (16 oz) ready-to-eat baby-cut carrots
4 medium Yukon gold potatoes (about 1 1/4 lb), unpeeled, cut into 1-inch cubes
1/2 teaspoon lemon-pepper seasoning
2 tablespoons all-purpose flour
2 tablespoons water
1 teaspoon dried dill weed
1 cup fat-free sour cream

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

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

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