Sprinkle both sides with salt, pepper and 1 teaspoon dill. Place in slow cooking Crock Pot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove meat. Turn crock pot to high. Dissolve flour in small amount of cold water and stir in meat drippings from pot. Add the second teaspoon of dill weed. Cook on high until slightly thickened, about 10 minutes. Stir in sour cream. Turn off heat. Slice meat and serve with sauce.