Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Yogurt | 170g plain Greek | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 3½ lb beef pot roast
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried dill weed
- ¼ cup water
- 1 tbsp vinegar
- 3 tbsp flour
- 1 tsp dried dill weed
- 1 cup dairy sour cream
Directions
Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
Place in slow cooking pot.
Add water and vinegar.
Cover and cook on low 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 tsp dill weed.
Cook on high about 10 minutes or until slightly thick.
Stir in sour cream; turn off heat.
Slice meat; serve with sauce.
Category:World Recipes
Category:Crockpot Recipes
Category:Dill leaf Recipes
Category:Beef Recipes
Category:Sour cream Recipes