3 pound chuck or pot roast
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crockpot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat thru. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling. Serve over roast.
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