Best 5 Slow Cooked Dilled Pot Roast Recipes

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

SLOW COOKED DILLED POT ROAST

Steps:

• Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• Place in slow cooking pot.
• Add water and vinegar.
• Cover and cook on low 7 to 9 hours or until tender.
• Remove meat from pot.
• Turn control to high.
• Dissolve flour in small amount of cold water; stir into meat drippings.
• Stir in additional 1 tsp dill weed.
• Cook on high about 10 minutes or until slightly thick.
• Stir in sour cream; turn off heat.
• Slice meat; serve with sauce.

MOM'S SLOW COOKED POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown.
• Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt.
• Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock.
• Using two forks, shred the roast apart into slightly bigger than bite size chunks.
• Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender.
• Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed.
• Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.