Dill Pot Roast with Creamy Mushroom sauce

Name: Dill Pot Roast with Creamy Mushroom sauce
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
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

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 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

8 Hr

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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How to Make Dill Pot Roast with Creamy Mushroom sauce

Step-by-Step

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