Pot Roast With Sour Cream Gravy Recipes

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POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

POT ROAST WITH SOUR CREAM GRAVY



Pot Roast With Sour Cream Gravy image

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

Provided by KittyKitty

Categories     Roast Beef

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7

BEEF POT ROAST WITH SOUR CREAM GRAVY



Beef Pot Roast With Sour Cream Gravy image

If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!

Provided by Southern Lady

Categories     One Dish Meal

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 1/2-3 lbs beef roast
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
2 tablespoons flour
1 1/2-2 teaspoons dill weed, divided
1 -2 tablespoon oil
1/2 cup water
5 small potatoes, pared
5 carrots, quartered
1 tablespoon vinegar
8 ounces sour cream
1/2-1 teaspoon dill weed
2 -4 celery ribs, quartered (optional)
1 lb zucchini, quartered (optional)
1 tablespoon red wine, in gravy (optional)

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.

FAVOURITE POT ROAST WITH SOUR CREAM GRAVY



Favourite Pot Roast with Sour Cream Gravy image

Favourite Pot Roast with Sour Cream Gravy recipe 36

Categories     Main Dish     Potatoes     Pot Roast     Meats

Time 3h

Yield 14

Number Of Ingredients 28

all-purpose flour
salt
black pepper
beef chuck roast
butter
water
vinegar
dill weed
potatoes
carrots
salt
zucchini
salt
sour cream
all-purpose flour
salt
black pepper
beef chuck roast
butter
water
vinegar
dill weed
potatoes
carrots
salt
zucchini
salt
sour cream

Steps:

  • Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture. Melt shortening in large skillet or Dutch oven; brown meat. Add water and vinegar.Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with ½ teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with ½ teaspoon salt. Serve with sour cream gravy. Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 teaspoon drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Season with salt and pepper. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

Nutrition Facts :

POT ROAST WITH SOUR CREAM GRAVY



Pot Roast with Sour Cream Gravy image

This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy.

Provided by DeannaU

Categories     Pot Roast

Time 3h25m

Yield 8

Number Of Ingredients 13

2 tablespoons all-purpose flour, divided
1 teaspoon salt
¼ teaspoon ground black pepper
1 (2 1/2 pound) beef chuck roast
1 tablespoon olive oil
¼ cup water
1 tablespoon vinegar
2 teaspoons dried dill weed, divided
5 small potatoes
5 carrots, quartered
1 pound zucchini, cut into chunks
water as needed
1 cup sour cream

Steps:

  • Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
  • Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
  • Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
  • Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
  • Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
  • Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 32.4 g, Cholesterol 77.3 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.8 g, SaturatedFat 10 g, Sodium 392 mg, Sugar 4.2 g

POT ROAST WITH SOUR CREAM GRAVY



Pot Roast with Sour Cream Gravy image

This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy.

Provided by DeannaU

Categories     Pot Roast

Time 3h25m

Yield 8

Number Of Ingredients 13

2 tablespoons all-purpose flour, divided
1 teaspoon salt
¼ teaspoon ground black pepper
1 (2 1/2 pound) beef chuck roast
1 tablespoon olive oil
¼ cup water
1 tablespoon vinegar
2 teaspoons dried dill weed, divided
5 small potatoes
5 carrots, quartered
1 pound zucchini, cut into chunks
water as needed
1 cup sour cream

Steps:

  • Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
  • Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
  • Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
  • Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
  • Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
  • Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 32.4 g, Cholesterol 77.3 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.8 g, SaturatedFat 10 g, Sodium 392 mg, Sugar 4.2 g

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