Scandinavian Pot Roast

• 3 1/2 pounds beef chuck roast boneless
• 2 tablespoons vegetable oil
• 1 cup onions thinly sliced
• 1 1/2 cups beef stock
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar packed
• 2 tablespoons dill weed fresh, snipped
• 1 teaspoon dill weed dried
• 1 teaspoon black pepper
• 1/2 teaspoon allspice
• 2 small bay leaves
• 1/2 cup sour cream

1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
2. Pat meat dry with paper towels.
3. Add to hot oil along with onion.
4. Brown meat on all sides.
5. Stir onion occasionally.
6. Add beer and cider vinegar.
7. Add brown sugar and seasonings.
8. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325F (160C).
9. oven, until meat is fork tender.
10. Lift meat to a cutting board.
11. Cover loosely with foil and let stand 10 to 15 minutes.
12. Remove bay leaves and skim fat from sauce.
13. If you like, thicken the sauce by stirring in 1/2 cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour.
14. Slice meat across the grain and serve with the sauce.

beef chuck, vegetable oil, onions, beef stock, apple cider vinegar, brown sugar, dill weed fresh, dill, black pepper, allspice, bay leaves, sour cream

Taken from recipeland.com/recipe/v/scandinavian-pot-roast-34568 (may not work)