Where there's a dill, there's a way! This perfectly prepared pot roast relies on the tangy dill taste to carry the dish. It's sure to tantalize your tastebuds.
For 6 people
Combine flour, salt and pepper. Dredge pot roast in mixture and brown in oil. Pour off drippings. Sprinkle dill seed over meat. Add dill pickle juice and water. Cover tightly and cook 3 to 3 1/2 hours or until tender. Thicken liquid for gravy if desired.
Ready in 3 ½ hours