Dilled Pot Roast

• 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

1. 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.
2. 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.
3. 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.

dill weed, salt, pepper, chuck roast, water, cider vinegar, allpurpose, cold water, sour cream, browning sauce, rice

Taken from www.tasteofhome.com/recipes/dilled-pot-roast/ (may not work)