INGREDIENTS
2.5 to 3lbs top round beef roast
1 teaspoon salt
1/2 teaspoon pepper
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
1lb mushrooms, sliced
1 cup light sour cream
PREPARATION
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.
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 from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast.
Stir in any drippings left in the slow cooker with the mushroom sauce.
Pour mushroom sauce on top of the roast and serve.