Ingredients
3 to 4 lb. beef arm or blade pot roast
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. oil
1 tsp. dill seed
1/4 cup dill pickle juice
1/4 cup water

Directions
Combine flour, salt and pepper. Dredge pot roast in this flour mixture then brown in oil. Pour off drippings.

Sprinkle dill seed over meat. Add juice and water. Cover tightly and cook 3 to 3-1/2 hours or until tender. Thicken liquid for gravy if desired.