I usually make a traditional roast with carrots and onions, but I wanted to use up some left over dill. I made this pot roast with carrots, onions, stewed tomatoes and fresh dill. The finished product was juicy, tender and tasty. Next time I will add more dill. The flavor didn't come through as much as I hoped it would.
Tomato Dill Pot Roast
1 -2 Rump roast (or whatever cut you like best)
3 cups water or low sodium beef broth
1 cup baby carrots, uncut
1 large onion, sliced
1 15 oz stewed tomato
5 strands of fresh dill
Add all of the ingredients together in a crockpot (for the Worcestershire sauce, I sprinkle it over the meat, I use approximately 3-4 tbsp). Turn crockpot to low and cook for 6-8 hours.
I served mine with rice pilaf. It's super easy!
Rice Pilaf (adapted from Allrecipes.com)
2 tbsp butter
1 onion, chopped
1 cup uncooked brown rice
2 cups chicken broth
1 tsp salt
Preheat oven to 375.
In the skillet, begin melting the butter. Add onions and cook for 3-5 minutes. Stir in rice, cook for 5-7 minutes. Sprinkle in salt and simmer for 5 minutes. Transfer rice mixture to a baking dish. Bake in oven for 40-45 minutes or until the broth is mostly absorbed. Fluff with fork.
Have leftovers? Try these ideas:
Pulled Beef BBQ Sandwiches
Hot Beef Sandwiches with gravy and mashed potatoes
Pulled Beef Nachos
Pulled Beef Quesadillas or Enchiladas