Instructions:

1. In a skillet, brown the roast on all sides.
2. Place roast in slow cooker with dill weed, salt and pepper. Then add water and vinegar.
3. Cover and cook on low for 7 or 8 hours or until tender. When tender, take roast out and turn to high.
4. Mix cornstarch and dill weed in a mall bowl. Add to juice in the crock pot to thicken.
5. Then stir in sour cream or plain yogurt. Heat and serve.

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