salt, to taste
pepper, to taste
1-2 tsp dill weed, or to taste
3 tbsp rice vinegar
1/4 cup water
3 tbsp. flour (or cornstarch diluted with water for gluten-free option)
1 cup sour cream
Turn the instant pot on then select Sauté. As it heats up, generously season the beef chuck roast with salt and pepper. Place the seasoned beef in the instant pot once it's hot and sear all over. As you turn the beef to sear, sprinkle with the dill weed. Add the vinegar and water to the pot. Cover the instant pot and secure the lid (make sure it's on sealing position). Select Manual and cook on high for 60-70 minutes. 70 minutes makes it super tender. Once done, allow a natural release. Carefully remove the lid and transfer the meat to a dish and keep warm. Choose the Sauté function again. Add the sour cream and the flour, stir, then allow to simmer until the gravy thickens to your liking. Serve the pot roast with the gravy on the side. NOTE: There is no reason this could not be adapted to a slow cooker.