Scandinavian Dill Pot Roast
|Beef rump/Chuck roast||3 1⁄2 Pound (1 Piece)|
|Dried dill weed||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
1) Season the meat well with the salt, pepper, and 1 tsp dill, place in a slow cooker, add the water and vinegar; cook covered on LOW for about 7-9 hrs or until tender.
2) Remove and place the meat on a platter, keep warm; stir in the cornstarch dissolved in water and 1tsp dill into the slow cooker ; cook on HIGH for about 10-15 min or until slightly thickened; stir in the sour cream.
3) Slice the meat and serve with the sauce on a nice dish.