
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.
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
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Combine flour, salt and pepper.
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Dredge pot roast in mixture and brown in oil.
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Pour off drippings.
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Sprinkle dill seed over meat.
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Add dill pickle juice and water.
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Cover tightly and cook 3 to 3 1/2 hours or until tender.
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Thicken liquid for gravy if desired.
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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
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