Dilled Pot Roast with Mushroom Sauce

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This "Dilled Pot Roast with Mushroom Sauce," is a simple recipe that you can start in the morning and have ready by the time you get home from work. Pot roast is an American classic that the whole family will love.

This dilled pot roast with mushroom sauce recipe uses fresh mushrooms, sour cream, and the roast drippings to create a savory, complex flavor that perfectly complements the roast meat. You can serve this dish with vegetables on the side (green beans work well) for a complete meal. Some of the ingredients you will need for this recipe include round beef roast, salt, pepper, fresh dill, thick slices of onion, celery cut into chunks, red wine, sliced mushrooms, and sour cream. To start mix together the salt, pepper and dill. Pat the roast dry and rub the seasonings all over. Place the onion slices and celery in the bottom of the slow cooker. Pour water and some red wine over the vegetables. Place the roast on top of the vegetables.

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Pot roast is an American variation of the French dish,a la mode beef that includes numerous recipe influences from German and Jewish immigrants. French immigrants to the United States are known for a cooking method for tenderizing meats. Their influence in New Hampshire and Maine can be seen as reasonable evidence for this origin. Later European immigrants from Germany to Pennsylvania and the Mid West would create sauerbraten and marinated roasts, larded and slow cooked for taste and tenderness. In New Orleans, Daube was a popular dish. Jewish immigrants would bring in adaptations from Hungary, Austria and Russia. Pot roast is a popular family dinner enjoyed by people all over the world.

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