3 to 3 1/2 lb. roast
1 tsp. dill weed
1/4 c. water
1 tbsp. vinegar
Salt & pepper
3 tbsp. cornstarch
1 tsp. dill weed
1 c. sour cream or plain yogurt

Place roast in slow cooker with dill weed, salt and pepper. Add water and vinegar. Cook for 7 or 8 hours or until tender. When tender, take roast out and turn to high. Mix cornstarch and dill weed and add to juice to thicken. Then stir in sour cream or plain yogurt.