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Dilled Pot Roast Recipe

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This easy pot roast is wonderful family fare and a favorite to serve guests. I serve it with noodles or rice. I owe my love of creative cooking to my late mother, who was a professional cook. —Judy Poor Overland Park, Kansas

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Dilled Pot Roast Recipe

Prep: 20 min. Bake: 3 hours

Yield: 10-12 Servings

20 180 200

Ingredients

1 bone-in beef chuck roast (3-1/2 pounds)
2 tablespoons canola oil
1 tablespoon dill seed
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
2 tablespoons white wine vinegar
3 tablespoons all-purpose flour
1-1/4 cups sour cream
2 teaspoons dill weed

Directions

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. Yield: 10-12 servings.

Nutritional Facts 1 serving (5 ounces) equals 300 calories, 21 g fat (9 g saturated fat), 74 mg cholesterol, 246 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.

Originally published as Dilled Pot Roast in Reminisce January/February 2005, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Dinner Recipes Beef Main Dishes Beef Recipes Comfort Food Dinner Recipes Comfort Food Recipes Dinner Recipes

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