Ingredients
2 teaspoons dill weed, divided1 teaspoon salt1/4 teaspoon pepper1 boneless beef chuck roast (2-1/2 pounds)1/4 cup water1 tablespoon cider vinegar3 tablespoons all-purpose flour1/4 cup cold water1 cup sour cream1/2 teaspoon browning sauce, optionalHot cooked rice
Preparation
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.
