Dill Pot Roast with Carrot Gravy

Yield: 6 to 8 servings

Ingredients

• 6 tablespoons all-purpose flour, divided
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 3 tablespoons oil
• 1 (4 pound) chuck roast
• 1 medium onion, sliced
• 1 teaspoondill seed
• 2 tablespoons vinegar
• 1 cup grated carrots

Instructions

1. Combine 4 tablespoons flour, salt and pepper; dredge roast in mixture. Heat in Dutch oven; brown roast.
2. Drain off excess oil. Add onion, dill seed, vinegar and 1/2 cup water; simmer for 2 hours and 30 minutes.
3. Add carrots; simmer for 1 hour longer. Remove roast.
4. Mix remaining flour with 1/2 cup water; add to pan juices. Cook over low heat, stirring until thickened.
5. Serve gravy with roast.