Pot Roast with Sour Cream Gravy Recipe - Allrecipes.com
Pot Roast with Sour Cream Gravy Recipe
  • READY IN 3+ hrs

Pot Roast with Sour Cream Gravy

Recipe by  

"This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
  2. Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
  3. Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
  4. Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
  5. Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
  6. Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.
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Reviews More Reviews

Nov 06, 2014

I changed the method a bit because I cooked the meat, onions and carrots in the crockpot with a can of beef broth (5 hours on high or 10 on low). I also added some jalapeños to the meat because we like everything spicy. Mashed potatoes to go with it. The gravy was yum! The meat fell apart. Will definitely do this again!

 
Nov 09, 2014

This is a very good pot roast recipe. I love the dill in it and the vinegar. This is my favorite pot roast recipe. Thank you Deannau!

 

4 Ratings

Mar 07, 2015

Fast and easy recipe. I didnt use zucchini, and the potatoes and carrots took a little longer then 40 minutes. The sour cream and dill gravy was amazing!

 
Jan 12, 2015

Will definitely be having this one again soon!

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 392 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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