Ingredientes para Beef Pot Roast With Sour Cream Gravy
- 3-4 lb beef pot roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup + 2 tablespoons all-purpose flour
- 1 1/2 - 2 teaspoons dried dill weed
- 2 tablespoons olive oil
- 1 cup water
- 1 lb chopped potatoes
- 1 lb chopped carrots
- 2 tablespoons white vinegar
- 1 cup sour cream
- Celery Ribs
- 1 medium zucchini, chopped
- Red Wine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Pot Roast With Sour Cream Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Pot Roast With Sour Cream Gravy
- Preheat oven to 325°F (160°C) or prepare slow cooker.
- In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. (Alternatively, use 1 1/2 teaspoons of a store-bought seasoned salt blend).
- Generously rub the seasoning mixture all over a 3-4 lb beef pot roast. Coat the roast with 1/4 cup all-purpose flour.
- Heat 2 tablespoons olive oil in a large Dutch oven (or oven-safe pot) over medium-high heat. Brown the roast on all sides.
- Add 1 cup water and 2 tablespoons white vinegar to the pot. Sprinkle 1 teaspoon dried dill weed over the roast.
- **Stovetop:** Cover the pot tightly and simmer for 3 hours, or until the beef is fork-tender. **Slow Cooker:** Transfer the roast to a slow cooker. Cook on low for 8 hours.
- One hour before the roast is finished cooking, add 1 lb chopped carrots, 1 lb chopped potatoes, and 1 cup chopped onion to the pot (or slow cooker). Season with remaining salt and pepper.
- **Slow Cooker Only:** If using a slow cooker, remove the roast, add vegetables, return the roast to the slow cooker. Increase heat to medium-high and cook for 1 to 1 1/2 hours. Add 1 medium zucchini, chopped, during the last 30 minutes of cooking.
- Remove the roast and vegetables from the pot and place on a warm platter.
- **Make the Sour Cream Gravy:** In a large skillet, transfer 2-3 tablespoons of pan drippings from the roast. Heat over medium-high heat.
- Whisk in 2 tablespoons of all-purpose flour, one tablespoon at a time, until smooth.
- Cook for 2 minutes, stirring constantly.
- Remove from heat. In the same pot, use remaining pan drippings to make 1 cup of liquid, adding water if necessary.
- Over medium-high heat, whisk the liquid into the flour mixture gradually to prevent lumps.
- Bring to a boil for 1 minute.
- Reduce heat, season with salt and pepper to taste.
- Stir in 1 cup sour cream and 1/2 - 1 teaspoon dried dill weed.
- Heat through. (Gravy yields approximately 2 cups)
- Pour gravy over the beef and vegetables. Serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
21g
Fat
154g
Carbs
16g
