Dill Pot Roast with Carrot Gravy

Ingredients

¼ c plus 2 T flour
3 t salt
¼ t pepper
1 3 to 4 – lb. chuck roast
3 T oil
1 med. onion, sliced
1 t dill seeds
2 T vinegar
1 c. grated carrot

Instructions

Combine ¼ c. flour, salt and pepper; dredge roast in mixture.  In electric skillet, brown all sides of roast in oil at high heat; drain off excess oil.  Add onion, dill seeds vinegar and ½ c. water.  Turn heat to simmer  (220º), cover and cook for 2 hours and 30 minutes.  Add carrots and simmer covered 1–hour longer.  Remove meat.  Mix remaining flour with ½ c. milk; add to pan juices and vegetables and thicken for gravy.  Yield:  6-8 servings.  

Sometimes I add chopped carrots instead of the grated ones and I always add quartered potatoes like in a pot roast.  Number of potatoes depends on the number of people.  I tend to follow my mom’s rule -- one potato per person plus one more.

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