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.
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
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.