1/4 c. plus 2 tablespoon flour
3 tsp. salt
1/4 tsp. pepper
3 to 4 lb. chuck roast
3 tbsp. oil
1 med. onion sliced
1 tsp. dill seeds
2 tbsp. vinegar
1 c. grated carrots

Combine 1/4 cup flour, salt and pepper. Dredge roast in mixture, both sides. Brown roast in oil in large pot. Drain off excess oil. Add onion, dill seeds, vinegar, and 1/2 cup water. Simmer 2 hours and 30 minutes. Add carrots and simmer 1 hour longer. Remove meat. Mix remaining flour with 1/2 cup water, add to pan juices and thicken for gravy.