DILL POT ROAST
3-3 1/2 lbs boneless rump, arm or chuck roast
1 tsp salt
1/4 tsp pepper
1 tsp dill seed
1 TBL wine vinegar
3 TBL flour
1 tsp dill weed
1 cup sour cream

Preheat oven to very low (200°). Season the beef w/salt, pepper & dill seed. Place in ovenproof dish; add the vinegar mixed with 1/4 cup water. Cover & bake 5 hours, turning several times. Remove the meat. To the liquid in the pan, add the flour & dill weed. Cook & stir to thicken. Add the sour cream. Spoon sauce over sliced beef. Serves 6-8.