Dilled Pot Roast with Mushroom Sauce

The wonderful dill herb is not just for pickles anymore. This subtle aromatic herb will bring a plain recipe up to five-star chef status!

Dilled Pot Roast with Mushroom Sauce

Course Main Dish
Cuisine American


  • 2.5- 3 pounds beef roast
  • Salt and pepper to taste
  • 2 tablespoons fresh dill chopped (or 2 tsp dried dill)
  • 1 onion cut into 4 thick slices
  • 4 ribs celery cut into chunks
  • 1/2 cup red wine divided
  • 1/4 cup water
  • 1 lb mushrooms sliced
  • 1 cup light sour cream


  • Mix together salt, pepper, and dill.
  • Pat the roast dry, then rub the seasoning all over.
  • Place onion slices and celery in the bottom of the slow cooker/crockpot.
  • Pour water and 1/4 cup red wine over the vegetables.
  • Place the roast on top of the vegetables.
  • Cook on low for 8-10 hours.
  • When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender.
  • Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine.
  • Season with salt and pepper.
  • Remove the roast and vegetables from the SLOW cooker onto a serving plate.
  • Stir in any drippings left in the slow cooker with the mushroom sauce.
  • Pour mushroom sauce on top of the roast and serve.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating