(Cooking with vinegar in a crock pot)
Dilled Pot Roast
This recipe is from C.J. Slagle, Roann, IN
3 to 3-1/2 lb beef pot roast
1 tsp salt
1/4 tsp pepper
2 tsp dried dillweed, 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 salt, pepper, and 1 tsp dill. Place in crock pot. Add water and vinegar.
Cover. Cook on Low 7-9 hours, or until tender. Remove meat from pot. Turn to High.
Dissolve flour in water. Stir into meat drippings. Stir in additional 1 tsp dill. Cook on High 5 minutes. Stir in sour cream. Cook on High another 5 minutes.
Slice meat and serve with sour cream sauce over top.
Sweet & Sour Meatballs Over Rice
1 pound ready-to-eat meatballs
3 tablespoons vinegar
3 tablespoons corn starch
1-15 oz can pineapple chunks
1/2 cup sugar
1 tablespoon soy sauce
1 green pepper, sliced
Stir together, vinegar, sugar, soy sauce, cornstarch, green pepper, and juice from pineapples. Pour over meatballs.
Cover and cook on Low 6 hours. In the last 30 minutes of cooking, stir in the pineapple.
Serve over hot cooked rice.
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