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Dill Seasoned Pot Roast

 Dill Seasoned 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 ServingsPrep: 20 min. Bake: 3 hours


  • 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


  • 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,

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Dill Seasoned Pot Roast (continued)

Nutritional 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.