Beef Pot Roast With Sour Cream Gravy

Recipe by Southern Lady
READY IN: 3hrs 25mins




  • Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
  • Rub generously over all sides of roast and then coat same with flour.
  • On med-high in a large dutch oven, heat oil and brown roast on all sides.
  • In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
  • Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
  • One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
  • If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
  • Serve with delicious sour cream gravy.
  • Please meat and veggies on warm platter.
  • Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
  • Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
  • Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
  • Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
  • Once all liquid is added, bring to a boil for one minute.
  • Lower heat, Season with S&P to taste.
  • Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
  • Gravy yields 2 cups.