pot roast with sour cream gravy

★★★★★ 3 Reviews
wrt4chg avatar
By liz carrier
from Bluff City, TN

An easy and delicious way to sneak in some veggies!

Blue Ribbon Recipe

Now, this pot roast is a hearty meal! But for as satisfying as it is, the vegetables help keep an air of lightness. Once roasted, the pot roast is extremely tender. It falls apart when serving. We really enjoyed the thick and creamy sour cream gravy. Delicious, it's filled with dill flavor. Wonderful drizzled over the vegetables and pot roast.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 6-8
prep time 15 Min
cook time 3 Hr 15 Min
method Stove Top

Ingredients For pot roast with sour cream gravy

  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 1/2 lb
    beef chuck pot roast
  • 1 Tbsp
    shortening
  • 1/4 c
    water
  • 1 Tbsp
    vinegar
  • 1 tsp
    dill weed
  • 5 sm
    potatoes, peeled and cut in half
  • 5
    carrots, quartered and cut
  • 1/2 tsp
    salt
  • 1 lb
    zucchini, quartered and cut
  • 1/2 tsp
    salt
  • SOUR CREAM GRAVY
  • 1 Tbsp
    all-purpose flour
  • water
  • salt and pepper
  • 1 c
    sour cream
  • 1 tsp
    dill

How To Make pot roast with sour cream gravy

  • Roast covered in flour and seasoning.
    1
    Mix flour, 1 teaspoon salt, and pepper; coat meat with flour mixture.
  • Browning meat in a Dutch oven.
    2
    Melt shortening in a large skillet or Dutch oven; brown meat.
  • Water, vinegar, and dill added to the Dutch oven.
    3
    Add water and vinegar. Sprinkle dill weed over meat.
  • Simmering chuck roast in the Dutch oven.
    4
    Cover tightly and simmer about 3 hours or until meat is tender.
  • Potatoes, carrots, and dill added to Dutch oven.
    5
    One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
  • Zucchini added to the Dutch oven.
    6
    Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
  • Cooked meat and veggies on a platter.
    7
    Place meat and vegetables on a warm platter and prepare sour cream gravy.
  • Pan drippings removed from the pot.
    8
    Sour Cream Gravy: Pour drippings from the pan into a measuring cup leaving brown particles in pan.
  • Drippings and flour added to the pot.
    9
    Return 1 tablespoon of drippings to the pan. Blend in 1 tablespoon flour.
  • Whisking flour and drippings together.
    10
    Whisk on low heat for about 2 minutes.
  • Drippings added to the pot.
    11
    Add water to drippings in the measuring cup to equal 1 cup of liquid. Whisk dripping mixture into flour mixture. Heat to boiling, whisking constantly.
  • Adding salt and pepper to thickened gravy.
    12
    Boil and stir one minute. Season with salt and pepper.
  • Sour cream and dill whisked in.
    13
    Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.
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