Pot Roast with Sour Cream Gravy recipe
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Ingredients
- 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
Nutrition Info
- 421.9 caloriescarbohydrate: 32.4 gcholesterol: 77.3 mgfat: 23.1 gfiber: 4.9 gprotein: 21.8 gsaturatedFat: 10 gservingSize: -sodium: 392 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Pot Roast with Sour Cream Gravy
Directions
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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.