Dill Pot Roast with Creamy Mushroom sauce
By Janis Reeves Scalegoddess
My crock pot saves me all the time on busy days. I love dill, I think it is under used and overlooked. This recipe uses my favorite herb in a special way.
beef rump roast or top round roast
freshly ground pepper
CREAMY MUSHROOM GRAVY
1 1/2 c
salt and pepper
1Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
3Place onion, celery, potatoes, water and vinegar in bottom of crock pot. Place roast on top veggies. Set on low for 8 hours.
4Last 20 mins of cooking prepare gravy. Wipe down and slice mushrooms. In a large skillet heat oil over medium add mushroom and add salt and pepper. Cook until tender moisture releases from mushrooms. Add sour cream and turn heat to low. Let cook for 5 mins stirring occasionally.