This was served awhile back as a seasonal item.  You may want to consider using a regular beef roast as well.

4 tablespoon butter
1 6-pound veal rump roast
2 medium onions, chopped
2 cups sour cream
3 cups chicken stock
2 tablespoons dill weed
1 teaspoon seasoned salt
1/4 teaspoon red pepper flakes

In a Dutch oven melt the butter and brown the roast. Remove the roast and sauté the onion in the remaining butter until light brown Stir in the sour cream, 2 cups of chicken stock, and the seasonings. Add the roast to the pot and baste with the sauce. Cover and simmer for 2 to 3 hours or until fork tender. Add more chicken stock as needed. Serve with the sauce.

TAGS | beef, Cracker Barrel, pot roast

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