Beef Pot Roast With Sour Cream Gravy Recipe

Ingredients for Beef Pot Roast With Sour Cream Gravy

• 3-4 lb beef pot roast
• 1 1/2 teaspoons salt (or 1 1/2 tsp seasoned salt blend)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons dried dill weed
• 2 tablespoons olive oil
• 1 cup water
• Potatoes
• Carrots
• 2 tablespoons white vinegar
• 1 cup sour cream
• Celery Ribs
• Zucchini
• Red Wine

How to Make Beef Pot Roast With Sour Cream Gravy

1. Preheat oven to 325°F (160°C) or prepare slow cooker.
2. 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).
3. Generously rub the seasoning mixture all over a 3-4 lb beef pot roast. Coat the roast with 1/4 cup all-purpose flour.
4. Heat 2 tablespoons olive oil in a large Dutch oven (or oven-safe pot) over medium-high heat. Brown the roast on all sides.
5. Add 1 cup water and 2 tablespoons white vinegar to the pot. Sprinkle 1 teaspoon dried dill weed over the roast.
6. **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.
7. 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.
8. **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.
9. Remove the roast and vegetables from the pot and place on a warm platter.
10. **Make the Sour Cream Gravy:** In a large skillet, transfer 2-3 tablespoons of pan drippings from the roast. Heat over medium-high heat.
11. Whisk in 2 tablespoons of all-purpose flour, one tablespoon at a time, until smooth.
12. Cook for 2 minutes, stirring constantly.
13. Remove from heat. In the same pot, use remaining pan drippings to make 1 cup of liquid, adding water if necessary.
14. Over medium-high heat, whisk the liquid into the flour mixture gradually to prevent lumps.
15. Bring to a boil for 1 minute.
16. Reduce heat, season with salt and pepper to taste.
17. Stir in 1 cup sour cream and 1/2 - 1 teaspoon dried dill weed.
18. Heat through. (Gravy yields approximately 2 cups)
19. Pour gravy over the beef and vegetables. Serve immediately with crusty bread.