Janis Reeves Recipe

Dill Pot Roast with Creamy Mushroom sauce

By Janis Reeves Scalegoddess


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:

Janis' Story

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.

Ingredients

ROAST
2-3 lb
beef rump roast or top round roast
4
red potatoes
1
onion
3
celery stalks
2 Tbsp
dill, fresh
2 Tbsp
kosher salt
2 tsp
freshly ground pepper
1/4 c
balsamic vinegar
1/2 c
water
CREAMY MUSHROOM GRAVY
1 lb
mushrooms
1 1/2 c
sour cream
salt and pepper
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Directions Step-By-Step

1
Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
2
Place salt, pepper, and dill in a small bowl and combine well. Run mixture all over the roast.
3
Place onion, celery, potatoes, water and vinegar in bottom of crock pot. Place roast on top veggies. Set on low for 8 hours.
4
Last 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.
5
Remove roast and serve with mushroom sauce along with veggies. Enjoy!!

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy