Saturday, February 2, 2008

Koprova (Czech Dill Pot Roast) Prepared in Slow Cooker

This recipe is an old favorite of mine. I finally got around to making it this winter. This is one of my favorite Czech recipes (aside from the caraway roast duck/pork and dumplings). There are two ways to cook the dilled roast. The recipe I follow uses the crock pot and seems to work just fine. Try to use fresh dill if possible.


3 lb chuck roast
1 tbsp dill weed
¼ cup water
1 tbsp. apple cider vinegar
½ tsp. salt
¼ tsp. pepper

½ cup sour cream
2 tbsp flour
1 tbsp dill weed

Coat both sides of roast with salt, pepper, and 1 tablespoon of dill weed and place into slow cooker.
Add water and vinegar
Cover and cook on low setting for eight to ten hours (or until tender).
Remove meat from slow cooker and set aside (cover with foil to keep warm)
Turn slow cooker setting to high.
Mix remaining flour with small amount of water to create slurry or thickener.
Add flour mixture to existing sauce inside crockpot and cook for ten minutes. (This allows time to thicken and cook off “flour” taste.
Stir in sour cream.
Slice meat and serve over dumplings or boiled potatoes.
Pour Koprova (dill sauce) over meat.


Anonymous said...

I just made this today, and it's delicious! The dill sauce is totally addictive. Thanks for posting this recipe.

4czech said...

I am glad you enjoyed it. There are days where you like to set the crock pot on autopilot for a good part of the day, and Koprova is no exception. Dumplings are a must with this dish.