This is a classic fall pot roast, with an outdoors feel. We love, and know you will, too.

  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dill seed
  • 1/2 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
  • 1/4 cup water or beef broth
  • 1-2 bay leaves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 cup sour cream

Heat oven to 350F.

In a 13×9 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 1/2 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 1/2 cup reserved pan juices. (Use water or beef broth to make up to 1 1/2 cup juice). Whisk in flour, 1/2 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.