Beef in Bay Leaf Gravy

13
GOURMETFOX 0

"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."
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Ingredients

3 h 30 m servings 620 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 164 mg
  • 7%

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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Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tas...

Most helpful critical review

This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own.

I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tas...

I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars :) However, I do think that next time I won't use as much vinegar a...

It's a great dish and we Czechs call it SVICKOVA

A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still great. I didn't have as much sour cream as the recipe called for, but I thickened the gravy with a lit...

I have made this recipe before but with two important differences. Instead of vinegar, use two large dill pickles chopped into 1/2" pieces. The acdid in the pickles tenderizes the meat, just l...

Very good, as long as you like vinegary flavors. The "gravy" was very watery, and not what i would consider gravy, but it tasted very good, and we sopped it up with bread like Gourmetfox reccom...

This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own.

This is a wonderfull recipe I will use it, as is, over and over again Thank You "GURMETFOX"!!

No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I should have cut back on the vinegar like another review had suggested. Thanks anyway.