Beef Pot Roast With Sour Cream Gravy
- Ready In:
- 3hrs 25mins
- 2 1⁄2 - 3 lbs beef roast
- 2 teaspoons salt, divided
- 1⁄2 teaspoon pepper, divided
- 1⁄4 teaspoon garlic powder
- 2 tablespoons flour
- 1 1⁄2 - 2 teaspoons dill weed, divided
- 1 -2 tablespoon oil
- 1⁄2 cup water
- 5 small potatoes, pared
- 5 carrots, quartered
- 1 tablespoon vinegar
- 8 ounces sour cream
- 1⁄2 - 1 teaspoon dill weed
- 2 -4 celery ribs, quartered (optional)
- 1 lb zucchini, quartered (optional)
- 1 tablespoon red wine, in gravy (optional)
- 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.
- 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.
Questions & Replies
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I made this yesterday with a top sirloin roast which I think affected cooking time as my roast really fell apart quite a bit. I also chose to do this in the crockpot as I was going to be out most of the day. The flavor of the sauce was very good but my veggies were slightly undercooked, despite having them in longer than the recommended time. This was most likely user error though because I just threw them on top instead of removing the roast and putting them under the meat. All in all it was very tasty, though I will use a little more salt next time. Thanks Southern Lady for the post!
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<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>