1 roast

1 16 oz.sour cream

Sea salt

Red or black pepper

Garlic powder

1/2 cup of fresh dill or 2 tablespoons of dried dill weed (not seed)

Olive oil

Canola oil

Iron skillet or Dutch oven

Meat thermometer

Thaw the roast in the refrigerator until completely thawed. ..

Allow to come to room temperature.

Rub the roast with olive oil

Season with 1 tsp garlic powder,sea salt and pepper of choice on all sides.

Prepare the iron skillet to sear the roast by putting 1 tablespoon of canola oil

in the skillet. Put stove top eye on high.Sear all sides of the roast until brown.

(This usually takes 2-3 min. per side)

Turn oven on 350 degrees.

Put the roast in a Dutch oven or use a roasting pan.

Put the meat thermometer in the thickest part of the roast.

Put in oven and bake for 40 min. per pound to your desired level of doneness.

Check the meat thermometer after the first 40 min.

Add this baste to the roast:

Mix 16 oz.of sour cream with

Dill weed,1 tsp of garlic powder 1/2 tsp of sea salt.

Spread 1/2 of the baste on the roast now.

Return the roast to the oven.

Continue baking until meat thermometer registers your choice of doneness.

Remove from the oven.

Allow roast to rest for 10-15 min…..

Take baste drippings from the Dutch oven and add the remaining sour cream baste.

Heat until bubbling, reserve to spoon over the roast when serving.

Roast should be ready to slice and enjoy!