A deliciously tender pot roast infused with a blend of herbs and served with a creamy dill sauce.
Season the beef roast with salt, pepper, and half of the dill weed.
Let the seasoned beef rest for a few minutes to absorb the flavors.
Place the beef in the slow cooker and add water and vinegar.
Ensure the beef is partially submerged in the liquid for even cooking.
Cover and cook on low for 8 hours or until the beef is tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Remove the beef from the slow cooker and set aside.
Keep the beef covered to retain its warmth.
Turn the slow cooker to high and whisk the flour into a small amount of cold water, then stir into the cooking liquid.
Whisk thoroughly to avoid lumps in the sauce.
Add the remaining dill weed to the sauce and cook until thickened.
Stir constantly to prevent the sauce from sticking to the pot.
Stir in the sour cream and turn off the heat.
Add the sour cream gradually to prevent curdling.
Slice the beef and serve with the sauce.
Garnish with fresh dill for an added touch of flavor and presentation.
