TabyanInn

This is a great roast to make on a cold fall or winter day. It just feels like comfort food.

We got this recipe from an old blue covered Land O Lakes cookbook that is no longer in print. I got it from my sister, and it was a kind of bible of sorts for us both. We cooked a lot of things from that cookbook, and I still do!

To me, though, the thing that makes this recipe so good is tenderness of the beef roast and way the dill gravy interacts with the roast and vegetables.

Enjoy!

Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 1 teaspoon dill seed
• ½ teaspoon pepper
• 3-4 lb. beef chuck roast
• 6 to 8 new potatoes, cut into 1” chunks
• 4 to 6 carrots, cut into 1 1/2” chunks
• 2 medium white onions, quartered
• ¼ cup water or beef broth
• 1-2 bay leaves
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dill weed
• 1 cup sour cream

How To Make:

Heat oven to 350F.

In a 13x9 baking pan, combine oil, vinegar, 1 teaspoon salt, dill seed and pepper. Add roast, and turn to coat all sides of roast. Let stand 15 minutes.

In a large roasting pan, place potatoes, carrots and onions. Place roast and herb & oil mixture in pan with vegetables. Add water and bay leaf.

Cover and bake, basting occasionally, for 2 ½ to 3 hours at 350F, until roast is fork tender. Remove bay leaves.

Place roast and veg on serving platter and let rest. Reserve pan juices. Cover with foil to keep warm.

In 2 quart saucepan, place 1 ½ cup reserved pan juices. (Use water or beef broth to make up to 1 ½ cup juice). Whisk in flour, ½ teaspoon salt and dill weed. Cook over medium heat, stirring occasionally, until smooth and bubbly, about 1 minute. Stir in sour cream and continue cooking, stirring occasionally, until gravy is thickened, 4-5 minutes.

Serve gravy over carved roast and vegetables.

Prep time: 25 min. Cook time: 3 hours. Serves: 6.

Notes

Source: Land O Lakes.

I haven’t tried this with a pork roast yet, but the more I think about it, the more that sounds like an idea. Plus, with the cost of beef these days, the pork may be more economical!

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