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Dilly Pot Roast
The perfect Sunday dinner. Put it in the oven before you go to church, and while you're there invite someone to come over and enjoy it with you!
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3 to 4 lb roast |
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1 tsp salt |
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pepper |
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1 tsp dill seed |
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1/4 cup water |
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1 T wine vinegar |
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3 T flour |
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1 tsp dill leaves |
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1 cup sour cream |
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1 pkg wide egg noodles, cooked and drained |
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Featured Herbs
Directions
Season the roast with salt, pepper, and dill seed. Place in Dutch oven with water and vinegar. Cook, covered at 200 for five hours. Remove meat from pan. To make the sauce, add flour and dill leaves to liquid, stirring to thicken. Add sour cream, mix until smooth. Spoon sauce over sliced beef and noodles.
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