April 21, 2009

Tuesday Recipe 2

Dill Pickle & Gravy Roast

Makes: 6-8 servings

Created by The MDM Team, Monday, January 21, 2008
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.

3 lb. beef arm or blade pot roast
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1 tsp. dill seed
1/4 cup dill pickle juice
1 cup water or more as needed
1/4 cup all-purpose flour

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.

Additional Tips
Ready in 3 ½ hours

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