Recipe of the Week: Dilled Pot Roast, by R.C.


  • 3 to 3 1/2 lb beef pot roast
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dill weed
  • 1/4 cup water
  • 1 tbs vinegar
  • 3 tbs flour
  • 1 tsp dill weed
  • 1 cup dairy sour cream


  1. Sprinkle both sides of the meat with salt, pepper, and 1 tsp dill.
  2. Place in a pot, add water and vinegar, cover and cook on low until tender. Add water as necessary to keep from drying out.
  3. Remove meat from the pot and raise the heat to medium.
  4. Dissolve flour in a small amount of cold water; stir into meat drippings.
  5. Stir in additional 1 tsp dill weed.
  6. Cook until slightly thick, then stir in sour cream and turn off the heat.
  7. Slice the meat and serve with the sauce.

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