Recipes

Dill Pickle & Gravy Roast

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.
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Cuisine Continental

Servings 6 servings
Calories 2316.16 kcal

Ingredients

  

  • 48 ounce(s) (3 lbs.) beef arm or blade pot roast
  • 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 3 tablespoon(s) olive oil
  • 33/100 tablespoon(s) dill seed
  • 2 floz dill pickle juice
  • 8 floz water or more as needed
  • 1/4 cup(s) all-purpose flour

Instructions

 

  • 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 hours.

Nutrition

Calories: 2316.16kcalCarbohydrates: 95.05gProtein: 285.02gFat: 99.58gSaturated Fat: 35.26gCholesterol: 915.3mgSodium: 10342.48mgFiber: 1.98gSugar: 0.41g

Keyword Beef
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