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Dilled Pot Roast

3 lb To 3-1/2 lb beef pot roast
1 ts Salt
1/4 ts Pepper
1 ts Dill weed
1/4 c ; water
1 tb Vinegar
3 tb Flour
1 ts Dill weed
1 c Dairy sour cream

Sprinkle both sides of meat with salt, pepper, and 1 ts dill. Place in slow cooker. Add water and vinegar. Cover and cook on low for 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 ts dill. Cook about 10 minutes or until slightly thickened, on high. Stir in sour cream. Turn the slow cooker off. Serve the sauce with sliced meat.

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