Beef Dill Pot Roast
3 pounds beef arm or blade pot roast
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons oil
1 teaspoon dill seed
1/4 cup dill pickle juice
1 cup water or more as needed
1/4 cup flour
Combine flour, salt and pepper. Dredge pot roast in this and brown in oil. Pour off drippings.
Sprinkle dill seed over meat. Add juice and water.
Cover tightly and cook 3 to 3 1/2 hours or until tender.
Thicken liquid for gravy if desired.
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