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Dilled Pot Roast
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
10-12 Servings
Prep: 20 min. Bake: 3 hours
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.
Nutrition Facts:
1 serving (5 ounces) equals 300 calories,
© Taste of Home 2013
2 of 2
Dilled Pot Roast
(continued)
Nutrition Facts:
21 g fat (9 g saturated fat), 74 mg cholesterol, 246 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.
Wine:
Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as
Pinot Noir
.
© Taste of Home 2013