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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 Ingredients:
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 king arthur unbleached all-purpose flour |
1-1/4 cups sour cream |
2 teaspoons dill weed |
Directions:
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 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. Yield: 10-12 servings.
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