dill pot roast with creamy mushroom sauce
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.
prep time
20 Min
cook time
8 Hr
method
---
yield
6 serving(s)
Ingredients
- ROAST
- 2-3 pounds beef rump roast or top round roast
- 4 - red potatoes
- 1 - onion
- 3 - celery stalks
- 2 tablespoons dill, fresh
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground pepper
- 1/4 cup balsamic vinegar
- 1/2 cup water
- CREAMY MUSHROOM GRAVY
- 1 pound mushrooms
- 1 1/2 cups sour cream
- - salt and pepper
How To Make dill pot roast with creamy mushroom sauce
-
Step 1Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
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Step 2Place salt, pepper, and dill in a small bowl and combine well. Run mixture all over the roast. -
Step 3Place onion, celery, potatoes, water and vinegar in bottom of crock pot. Place roast on top veggies. Set on low for 8 hours.
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Step 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.
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Step 5Remove roast and serve with mushroom sauce along with veggies. Enjoy!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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