Crockpot Pot Roast & Potatoes With Sour Cream Gravy

3 lbs. chuck or pot roast
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. oil
1/4 cup water
1 Tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 Tbsp. flour
1 cup sour cream
1 tsp. dill seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast
in crock pot, add water and vinegar. Sprinkle dill weed over meat, then
add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12
hours or high for 6 hours.

To make gravy, pour off 3 tablespoons drippings, add flour and heat.
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.


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