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.

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.