2 1/2 to 3 lbs top round beef roast
1 tsp salt
1/2 tsp pepper
2 Tbsp fresh dill, chopped, or 2 tsp dried dill
1 onion, cut into 4 thick slices
4 ribs celery, cut into chunks
1/2 C red wine, divided
1/4 C water
1 lb mushrooms, sliced
1 C light sour cream
In a small bowl, mix salt, pepper, and dill.
Using paper towels, pat the roast dry.
Rub seasoning mix all over roast.
Place onion slices and celery in the bottom of crock pot.
Pour in water and 1/4 C red wine.
Place roast on top of vegetables.
Cook on low for 8-10 hours.
A half hour before roast is done, sauté mushrooms in an oiled pan, over medium heat. Stir occasionally until mushrooms are tender.
Reduce heat to low. Stir in sour cream and remaining 1/4 C red wine.
Season with salt and pepper.
Stir drippings from crock pot into mushroom sauce.
Pour sauce on top of roast and serve.