Favourite Pot Roast With Sour Cream Gravy Recipes

SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE

Steps:

• Rub roast with garlic and season with salt and pepper.
• Place in the Crockpot and add chopped carrot, celery, and sliced onion.
• Cover and cook on low for 8 to 10 hours.
• In a bowl combine the sour cream with the flour and white wine.
• Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil.
• Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
• 2. Melt shortening in large skillet or dutch oven; brown meat.
• 3. Add water and vinegar. Sprinkle dill weed over meat.
• 4. Cover tightly and simmer about 3 hours or until meat is tender.
• 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
• 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
• 7. Serve with sour cream gravy.
• 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
• 9. Pour drippings from pan into bowl, leaving brown particles in pan.
• 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
• 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
• 12. Measure drippings and add water to measure 1 cup liquid.
• 13. Stir in flour mixture. Heat to boiling, stirring constantly.
• 14. Boil and stir one minute. Season with salt and pepper.
• 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.