Slow-cooked Dilled Pot Roast

Slow-cooked Dilled Pot Roast Recipe: Beef, Dill Weed, and Sour Cream

Preparation time: 10 minutes | Cooking time: 7-9 hours (slow-cooking), 10 minutes (sauce) | Servings: 4-6

Introduction

Slow-cooked Dilled Pot Roast is a comforting and flavorful dish that is perfect for a cozy family dinner or a special occasion. The tender beef pot roast is seasoned with dill weed and cooked low and slow until it is melt-in-your-mouth delicious. The creamy sour cream sauce adds a rich and tangy flavor that complements the savory meat perfectly.

History

The origins of Slow-cooked Dilled Pot Roast can be traced back to traditional Eastern European cuisine, where dill is a popular herb used in many dishes. This recipe combines the classic flavors of dill with tender pot roast to create a hearty and satisfying meal that is sure to become a family favorite.

Ingredients

3 to 3.5 lb (1.59 kg) beef pot roast
1 tsp salt
0.25 tsp ground black pepper
1 tsp dried dill weed
0.25 cup water
1 tbsp vinegar
3 tbsp flour
1 tsp dried dill weed
1 cup dairy sour cream

How to prepare

Sprinkle both sides of the meat with salt, pepper, and 1 tsp of dried dill weed.
Place the meat in a slow cooking pot.
Add water and vinegar.
Cover and cook on low for 7 to 9 hours or until tender.
Remove the meat from the pot.
Turn the control to high.
Dissolve flour in a small amount of cold water; stir it into the meat drippings.
Stir in an additional 1 tsp of dill weed.
Cook on high for about 10 minutes or until slightly thickened.
Stir in sour cream and turn off the heat.
Slice the meat and serve it with the sauce.

Variations

Add chopped carrots, onions, and celery to the slow cooker for a complete one-pot meal.
Substitute beef broth for the water for a richer flavor.
Use Greek yogurt in place of sour cream for a lighter sauce.

Cooking Tips & Tricks

For best results, sear the meat before placing it in the slow cooker to lock in the juices and enhance the flavor.

- Be sure to use a good quality beef pot roast for the most tender and flavorful results.

- Adjust the cooking time based on the size and thickness of the meat to ensure it is cooked to perfection.

- Stir the sour cream into the sauce at the end of cooking to prevent curdling.

Serving Suggestions

Serve Slow-cooked Dilled Pot Roast with mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce. A side of steamed green beans or roasted vegetables would also complement this dish nicely.

Cooking Techniques

Slow cooking allows the flavors to meld together and the meat to become tender and juicy. The low and slow method ensures that the pot roast is cooked to perfection without drying out.

Ingredient Substitutions

If you don't have dill weed on hand, you can use dried thyme or rosemary as a substitute. You can also use a different cut of beef, such as chuck roast or brisket, in place of the pot roast.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Simply store the cooked pot roast and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven or on the stovetop until heated through.

Presentation Ideas

Garnish the Slow-cooked Dilled Pot Roast with fresh dill sprigs or chopped parsley for a pop of color. Serve on a platter with the sauce drizzled over the top for an elegant presentation.

Pairing Recommendations

Pair Slow-cooked Dilled Pot Roast with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot, to complement the rich flavors of the dish. A side salad with a tangy vinaigrette would also balance out the richness of the meat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven or on the stovetop until heated through. The sauce may thicken upon reheating, so you may need to add a splash of water or broth to loosen it up.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

8g per serving

Fats

22g per serving

Proteins

38g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B12, and zinc.

Alergens

Contains dairy (sour cream)

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Slow-cooked Dilled Pot Roast is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion. The tender beef pot roast is seasoned with dill weed and cooked low and slow until it is melt-in-your-mouth delicious. The creamy sour cream sauce adds a rich and tangy flavor that complements the savory meat perfectly. Serve with mashed potatoes, buttered noodles, or crusty bread for a satisfying meal that will warm you from the inside out.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Slow-cooked Dilled Pot Roast. It was a chilly autumn day, the leaves were falling outside and the aroma of hearty stews and roasts filled the air. I was flipping through an old cookbook that had been passed down to me from my own grandmother, searching for something new to try. And there it was, a simple yet enticing recipe for Slow-cooked Dilled Pot Roast.

The recipe called for a cut of beef chuck roast, seasoned with salt and pepper, and slow-cooked with onions, carrots, potatoes, and a generous amount of fresh dill. The combination of flavors seemed intriguing to me, and I knew I had to give it a try. But as I read through the instructions, I realized that this recipe was unlike any other I had tried before. It required patience and time, two things that I sometimes struggled with in the kitchen.

I decided to reach out to my neighbor, Mrs. Jenkins, who was known in our small town for her culinary skills. She graciously invited me over to her home to show me how to make the Slow-cooked Dilled Pot Roast. As I watched her work her magic in the kitchen, I realized that cooking was not just about following a recipe, but about passion and intuition.

Mrs. Jenkins explained to me that the key to a delicious pot roast was in the slow cooking process. She showed me how to sear the meat on all sides in a hot skillet, locking in the flavors and creating a rich caramelized crust. Then, she transferred the roast to a large Dutch oven and added in the onions, carrots, and potatoes, all the while sprinkling in the fragrant dill.

As the pot roast simmered on the stovetop, filling the kitchen with its savory aroma, Mrs. Jenkins shared with me stories of her own grandmother, who had taught her how to cook when she was just a young girl. She explained that recipes were not just a list of ingredients and instructions, but a connection to our past and our loved ones.

After several hours of slow cooking, the pot roast was tender and flavorful, the meat practically falling apart with each forkful. The dill added a subtle yet refreshing flavor, complementing the richness of the beef and vegetables perfectly. Mrs. Jenkins served up generous portions of the Slow-cooked Dilled Pot Roast, and as I took my first bite, I knew that this recipe would become a treasured favorite in my own collection.

Over the years, I have made the Slow-cooked Dilled Pot Roast countless times, each time tweaking the recipe to suit my own tastes and preferences. Sometimes I add in a splash of red wine for a deeper flavor, or substitute the dill for rosemary or thyme for a different twist. But no matter how I make it, the pot roast always brings back memories of that chilly autumn day when I first discovered the recipe and the joy of sharing it with others.

As I sit here now, surrounded by my family and friends, enjoying a steaming bowl of Slow-cooked Dilled Pot Roast, I am reminded of the power of food to bring people together and create lasting memories. And I am grateful for the lessons I have learned from my grandmother, Mrs. Jenkins, and all the other cooks who have shared their recipes and stories with me over the years. Cooking is not just about nourishing our bodies, but nourishing our souls as well. And for that, I am truly grateful.