Ingredients Jump to Instructions ↓

  1. 1 bone-in beef chuck roast (3-1/2 pounds)

  2. 2 tablespoons canola oil

  3. 1 tablespoon dill seed

  4. 1 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1 cup water

  7. 2 tablespoons white wine vinegar

  8. 3 tablespoons all-purpose flour

  9. 1-1/4 cups BREAKSTONE'S® Sour Cream

  10. 2 teaspoons dill weed

Instructions Jump to Ingredients ↑

  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. 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.


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