Pot Roast with Dill Gravy - vegetable oil

Method

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Add water.
• Return meat to pan and sprinkle with dill seed.
• Place onion slices on top.
• Cover and simmer for 2 1/2 to 3 hours, or until done.
• (Or cook in a 325 degree F oven for same amount of time.)
• When done, remove meat and onion to a platter and keep warm.
• For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
• Let stand for 1 minute to allow fat to come to top.
• Discard all but 4 Tablespoons (or less) of fat.
• Add enough water (or other liquid) to measure 2 1/2 cups of liquid.
• Return to pan.
• In same cup, measure 1/2 cup cold water and blend in flour.
• Add mixture slowly to liquid in pan.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Remove pan from heat.
• Add sour cream, a small amount at a time, and mix well.
• Taste gravy and correct seasoning, if necessary, with salt and pepper.
• If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle.
• Slice meat, and serve gravy separately.