Ingredients
1 bone-in beef chuck roast (3-1/2 pounds)2 tablespoons canola oil1 tablespoon dill seed1 teaspoon salt1/4 teaspoon pepper1 cup water2 tablespoons white wine vinegar3 tablespoons all-purpose flour1-1/4 cups sour cream2 teaspoons dill weed
Preparation
In a Dutch oven, brown roast in oil on all sides; drain. Sprinkle with dill seed, salt and pepper. Add water and vinegar to the pan. Cover and bake at 325° for 3 hours or until meat is tender.
Remove roast and keep warm. Pour drippings into a measuring cup. Strain and skim fat, reserving 3 tablespoons fat and all of the drippings. In a small saucepan, heat reserved fat and drippings; stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened.
Reduce heat to low. Stir in the sour cream and dill weed heat through (do not boil). Serve with the roast.
