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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

8 Hr

Ingredients

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
1 lb: mushrooms
1 1/2 c: sour cream
: salt and pepper

How to Make Dill Pot Roast with Creamy Mushroom sauce

Step-by-Step

1Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
2Place salt, pepper, and dill in a small bowl and combine well. Run mixture all over the roast.
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.
5Remove roast and serve with mushroom sauce along with veggies. Enjoy!!