Dilled Pot Roast

Dilled Pot Roast

2 teaspoons dill weed, divided
1 teaspoon salt
1/4 teaspoon pepper
1 boneless 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 (8 ounces) sour cream
1/2 teaspoon browning sauce, optional
Hot cooked rice

In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Place in a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until the 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. Slice meat. Serve with sour cream sauce and rice. Makes 6-8 servings.