Dill Seasoned Pot Roast

• 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

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 325u0b0 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 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.
3. Reduce heat to low. Stir in the sour cream and dill weed heat through (do not boil). Serve with the roast.

chuck roast, canola oil, dill, salt, pepper, water, white wine vinegar, allpurpose, sour cream, dill weed

Taken from www.tasteofhome.com/recipes/dill-seasoned-pot-roast/ (may not work)