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Beef in Bay Leaf Gravy

By: GOURMETFOX 
"My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy."

This Kitchen Approved Recipe has an average star rating of 3.6 Rate/Review | Read Reviews (12)

398 Saves

What to Drink?
Wine Cabernet Sauvignon
Prep Time:
30 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 pounds rump roast
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 1 cup white vinegar
  • 2 cups water
  • 1 bay leaf
  • salt to taste
  • 1 (16 ounce) container sour cream

Directions

  1. In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
  2. Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 620 | Total Fat: 44.4g | Cholesterol: 163mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 14, 2005 by JellyBean   view full review
I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Mar. 3, 2003 by cookingfool   view full review
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Sep. 8, 2002 by SP705   view full review
It's a great dish and we Czechs call it SVICKOVA
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 2, 2010 by mark125123   view full review
Very good, as long as you like vinegary flavors. The "gravy" was very watery, and not what i...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Sep. 22, 2008 by sliker's-Kitchen Supporting Member (Click to learn more about Supporting Membership)  view full review
This is a wonderfull recipe I will use it, as is, over and over again Thank You "GURMETFOX"!!
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Sep. 10, 2006 by Bronwyn   view full review
A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on May 19, 2003 by ROXANN4837   view full review
No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Nov. 26, 2002 by TOMMYV007   view full review
i never follow recipes but i trust this is deliscious as is. i added it to my recipe box.
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Mar. 1, 2011 by D Roberts   view full review
I have made this recipe before but with two important differences. Instead of vinegar, use...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on Nov. 16, 2008 by Lisa Ceh   view full review
This recipe was too sour. The use of white vinegar was over powering. My husband refused to...

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