Pot Roast with Sour Cream Gravy

Pot Roast with Sour Cream Gravy

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DeannaU 1

"This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy."
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3 h 25 m servings 422 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 jalapeƱos to the meat because ...

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!

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!

Will definitely be having this one again soon!

skipped the zucchini, added sweet potato. Wonderful!

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