Double Dill Pot Roast
 
Ingredients
  • 4-1/2 to 5 pound chuck roast
  • 1 teaspoon dill seed
  • 1 teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water
  • 1 Tablespoon wine vinegar (I used sherry wine vinegar)
  • 3 Tablespoons (or more if needed) all purpose flour
  • 2 Tablespoons chopped fresh dill (or 1 to 2 teaspoons dried dill weed)
  • 1 cup sour cream (not light or fat free)
Instructions
  1. Heat oven to 200 degrees F. Have a large deep roasting pan ready.
  2. Season the beef on both sides with a mixture of the dill seed, salt, and pepper. Place in roasting pan.
  3. Pour the water and vinegar around the roast. Cover pan tightly with foil and roast for 5 hours.
  4. Remove roast to a cutting board to rest while you prepare the gravy. Sprinkle the drippings in the pan with the 3 Tablespoons flour and blend well. Stir in the sour cream. (If it needs to be thicker, place some of the sauce in a measuring cup or small and whisk in more flour then stir into the pan). Stir in the chopped fresh dill.
  5. Slice roast and serve with the sour cream sauce. I served it with buttered wide noodles and sprinkled with poppy seeds alongside roasted carrots. We loved it!
Recipe by The Culinary Cellar at https://theculinarycellar.com/double-dill-pot-roast/