3 pounds beef arm or blade pot roast
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable or olive oil
1 teaspoon 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.
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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.
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