Slice the beef tip roast into desired thickness.

Boil the sliced beef in water for about 2 hours, or until the beef is very tender.

While the beef is boiling, prepare the dill pickle gravy.

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour to create a roux.

Fry the roux, stirring constantly, until it turns a light golden color.

Slowly add the beef broth to the roux, whisking continuously to prevent lumps.

Add the thinly sliced dill pickles, white vinegar, and finely chopped dill (if using) to the gravy.

Simmer the gravy for about 5 minutes, or until it thickens to your desired consistency.

Season the gravy with salt and pepper to taste.

Once the beef is cooked, remove it from the boiling water and drain.

Pour the hot dill pickle gravy over the sliced boiled beef.

Serve immediately with bread dumplings.

Use the remaining beef broth to make a delicious beef soup.