3 1/2 lb. boneless beef chuck roast

2 tablespoons oil

1 cup onion -- thinly sliced

1 12 oz. beer or 1 1/2 cups beef broth

2 tablespoons cider vinegar

2 tablespoons brown sugar -- packed

2 tablespoons fresh dill -- snipped

1 teaspoon dried dillweed

1 teaspoon pepper

1/2 teaspoon allspice

2 small bay leaves

1/2 cup sour cream or plain low fat yogurt -- optional

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown sugar and seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves and skim fat from sauce. If you like, thicken the sauce by stirring in 1/2 cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour. Slice meat across the grain and serve with the sauce.