Week 29 : Dill Pot Roast

1 beef pot roast

1 tea salt

1/2 tea pepper

2 tea dried dill weed, divided

1/4 cup water

2 Tbs vinegar

4 Tbs flour

1/2 cup water

2 cups fat free sour cream

Rub salt, pepper and dill over pot roast.  Pour water and vinegar into pot.  Place roast inside.  Cook on LOW about 8 hours.  Remove roast and keep warm.  Mix flour and water in separate bowl and then add to juice in Crock Pot.  Cook on HIGH for 5 minutes.  Add sour cream to sauce and cook an additional 5 minutes.  Serve roast with sauce poured over top.

When you hear the words "Crock Pot", what is the first thing that comes to mind (besides The Crock Pot Challenge, of course)?  Pot Roast.  I realized that even though the Crock Pot was made to make a good pot roast, I haven't posted a recipe for it yet!!  I just assumed that everyone knows how- put a roast, some water and a packet on onion soup mix in the pot and there ya go!  And there is nothing wrong with that.  But how about an updated version of an old favorite!?  This recipe gives a new twist to the same old pot roast.  The dill sauce that accompanies this recipe is really tasty!  I always like to add red potatoes in with my roast to cook as well.  Sometimes I will put carrots in there too- the regular, big carrots (the mini carrots get too soggy).  This week I served this roast with corn, potatoes and bread.  This recipe came from the Fix-It and Forget-It Big Cookbook.