Pot Roast With Sour Cream Gravy

READY IN: 3hrs 10mins
Recipe by KittyKitty

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

Top Review by Chef Stu #2

Just absolutely hit the spot. I made a few enhancements to the gravy (little Country Bob's, and used beef broth instead of water), and added a couple of whole cloves of garlic to the veggies, but that's it. I was not a big pot roast fan, and now I look forward to making this once or so a month. Thanks.

Ingredients Nutrition


  1. Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
  2. Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
  3. Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
  4. Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
  5. Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
  6. Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

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