Pot Roast With Sour Cream Gravy Recipes

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.

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.

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.

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.

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.

Steps:

• 1. Season the roast with your favorite seasonings. I used Tony's Chacheres, Slap Your Momma, Garlic Powder and salt and Pepper
• 2. In your Dutch oven, add you oil over med-high heat and brown all sides of you roast. (I used bacon grease instead of oil)
• 3. Lay the roast in the pan and add your water, Worcestershire sauce and liquid smoke. The last two just add your desired amount.
• 4. Cover, reduce heat and simmer for 2-2 1/2 hours. I would check the temp at about 2 hours so you don't over cook your roast.
• 5. Lift your roast out and add all your veggies except the onion slices to the broth. Reseat your roast atop the veggies and place the sliced onions over the top of it all.
• 6. Recover and continue to cook until veggies are tender.
• 7. Once veggies are tender, remove the roast and veggies from broth. Set roast aside for slicing. Once sliced place on serving tray with veggies.
• 8. Remove all of the broth and drippings except for a few tablespoons for your gravy. Turn the heat up a little. Slowly sprinkle in the flour while briskly whisking mixture until you get a nice roux. Then slowly mix in the rest of your broth until you get a smooth gravy. Add in sour cream while still whisking. Salt and pepper to taste.
• 9. Pour gravy over roast and veggies and enjoy!

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.