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
| Amount Per 1 Serving | |||
| Calories | 498.88 Kcal (2089 kJ) | ||
| Calories from fat | 354.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.4g | 61% | |
|---|---|---|---|
| Cholesterol | 124.37mg | 41% | |
| Sodium | 360.21mg | 15% | |
| Potassium | 494.91mg | 11% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.3mg | 18% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 223.93 Kcal (938 kJ) | ||
| Calories from fat | 159.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 61% | |
|---|---|---|---|
| Cholesterol | 55.83mg | 41% | |
| Sodium | 161.68mg | 15% | |
| Potassium | 222.15mg | 11% | |
| Total Carbs | 2.16g | 2% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 12.77g | 57% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.5mg | 18% | |
| Calcium | 31.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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