INGREDIENTS
3
– 4 lbs. Beef chuck roast
1 tsp
dried Dill Weed, or to taste
Salt and pepper,
1/4 cup
Water
2
Tablespoons rice vinegar (I use 3 tablespoons if am cooking the 4 pounder)
3 tbsp
Flour (or cornstarch diluted with water for gluten-free option)
1 cup
Sour Cream