Dill Seasoned Pot Roast Recipe

5 1 1
Dill Seasoned Pot Roast Recipe
Dill Seasoned Pot Roast Recipe photo by Taste of Home
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Dill Seasoned Pot Roast Recipe

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5 1 1
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours

Ingredients

  • 1 bone-in beef arm pot roast or chuck roast (about 3-1/2 pounds)
  • 2 tablespoons vegetable 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 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.
Originally published as Dilled Pot Roast in Reminisce January/February 2005, p48

Nutritional Facts

5 ounce-weight: 300 calories, 21g fat (9g saturated fat), 74mg cholesterol, 246mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 23g protein.

  • 1 bone-in beef arm pot roast or chuck roast (about 3-1/2 pounds)
  • 2 tablespoons vegetable 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
  1. 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.
  2. 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 saucepan, heat reserved fat and drippings; stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. 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.
Originally published as Dilled Pot Roast in Reminisce January/February 2005, p48

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RaOwBe User ID: 705805 157071
Reviewed Oct. 23, 2013

"This was a hit with my family!"

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