Creamy Herbed Roast (Crockpot)

I've made this roast with dried dill weed three times, but I've been thinking of using other herbs. I finally did! You can use either beef roast or pork roast. This time I used a pork roast with rosemary for the herb. I always double the recipe for our large family and it turns out well.

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Sprinkle both sides of meat with sea salt, pepper, and 1 teaspoon of your choice of dried herbs. Place in the crock pot.

Whisk in the vinegar and 1/4 cup of water. You can use any kind of vinegar. I have used white vinegar before, but this time I decided to use white wine vinegar.

Cover and cook on Low for 7-9 hours (or High for 5 hours), or until tender. Remove the meat from the pot. Slice it and keep it warm in the oven while you prepare the sauce. Pork roast doesn't slice as well as beef, but it eats just as good.

Turn the crockpot to High. Dissolve the flour in 1/2 cup of water. Whisk this into the meat drippings.

Stir the remaining 1 tsp. of herbs into the sauce. Cook on High for 5 minutes.

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 Stir in the sour cream and cook on High for another 5 minutes.

Ladle the sauce over the meat or return the meat to the crock pot and cover the meat with the sauce.

CREAMY HERBED ROAST

Ingredients:
3-4 lb. beef or pork roast
sea salt and pepper
2 tsp. dried herbs of choice, divided
1/4 cup water
1 Tbsp. vinegar
3 Tbsp. flour
1/2 cup water
1 cup sour cream

Directions:
Sprinkle both sides of meat with sea salt, pepper, and 1 tsp. dried herbs. Place in the crock pot. Add the vinegar and 1/4 cup water. Cover. Cook on Low for 7-9 hours (or High for 5 hours), or until tender. Remove meat from the pot, slice, and keep warm. Turn to High. Dissolve flour in 1/2 cup water. Stir into meat drippings. Stir remaining herbs into the sauce. Cook on High for 5 minutes. Stir in sour cream. Cook on High for another 5 minutes. Serve meat with sour cream sauce, or you could put the meat back into the crock pot and coat the meat with the sauce.


This recipe is in the Pieces of the Past Cookbook.